,university ,libraries2 ,steve ,schulze1 and the ,online ,distributed ,proofreading ,team4 ,,directions ,,for ,,cookery1 ,,in ,,its ,,various ,,branches4 ,,by ,,miss ,,leslie4 ,,tenth ,,edition1 ,,with ,,improvements ,,and ,,supplementary ,,receipts4 #ahdj4 ,,preface ,the success of her little book entitled ,seventy-five ,receipts in ,cakes1 ,pastry1 and ,sweetmeats4 has encouraged the author to attempt a larger and more miscellaneous work on the subject of cookery1 comprising as far as practicable whatever is most useful in its various departments2 and particularly adapted to the domestic economy of her own country4 ,designing it as a manual of ,american housewifery1 she has avoided the insertion of any dishes whose ingredients cannot be procured on our side of the ,atlantic1 and which require for their preparation utensils that are rarely found except in ,europe4 ,also1 she has omitted every thing which may not1 by the generality of tastes1 be considered good of its kind1 and well worth the trouble and cost of preparing4 ,the author has spared no pains in collecting and arranging1 perhaps the greatest number of practical and original receipts that have ever appeared in a similar work2 flattering herself that she has rendered them so explicit as to be easily understood1 and followed1 even by inexperienced cooks4 ,the directions are given as minutely as if each receipt was to stand alone by itself1 all references to others being avoided2 except in some few instances to the one immediately preceding2 it being a just cause of complaint that in some of the late cookery books1 the reader1 before finishing the article1 is desired to search out pages and numbers in remote parts of the volume4 ,in the hope that her system of cookery may be consulted with equal advantage by families in town and in country1 by those whose condition makes it expedient to practise economy1 and by others whose circumstances authorize a liberal expenditure1 the author sends it to take its chance among the multitude of similar publications1 satisfied that it will meet with as much success as it may be found to deserve1--more she has no right to expect4 ,philadelphia1 ,april #aeth1 #ahcg4 ,,introductory ,,hints4 ,,weights ,,and ,,measures4 ,we recommend to all families that they should keep in the house3 a pair of scales1 7one of the scales deep enough to hold flour1 sugar1 c41 conveniently17 and a set of tin measures3 as accuracy in proportioning the ingredients is indispensable to success in cookery4 ,it is best to have the scales permanently fixed to a small beam projecting 7for instance7 from one of the shelves of the store-room4 ,this will preclude the frequent inconvenience of their getting twisted1 unlinked1 and otherwise out of order2 a common consequence of putting them in and out of their box1 and carrying them from place to place4 ,the weights 7of which there should be a set from two pounds to a quarter of an ounce7 ought carefully to be kept in the box1 that none of them may be lost or mislaid4 ,a set of tin measures 7with small spouts or lips7 from a gallon down to half a jill1 will be found very convenient in every kitchen2 though common pitchers1 bowls1 glasses1 c4 may be substituted4 ,it is also well to have a set of wooden measures from a bushel to a quarter of a peck4 ,let it be remembered1 that of liquid measure-- ,two jills are half a pint4 ,two pints--one quart4 ,four quarts--one gallon4 ,of dry measure-- ,half a gallon is a quarter of a peck4 ,one gallon--half a peck4 ,two gallons--one peck4 ,four gallons--half a bushel4 ,eight gallons--one bushel4 ,about twenty-five drops of any thin liquid will fill a common sized tea-spoon4 ,four table-spoonfuls or half a jill1 will fill a common wine glass4 ,four wine glasses will fill a half-pint or common tumbler1 or a large coffee-cup4 ,a quart black bottle holds in reality about a pint and a half4 ,of flour1 butter1 sugar1 and most articles used in cakes and pastry1 a quart is generally about equal in quantity to a pound avoirdupois1 7sixteen ounces47 ,avoirdupois is the weight designated throughout this book4 ,ten eggs generally weigh one pound before they are broken4 ,a table-spoonful of salt is generally about one ounce4 ,,general ,,contents4 ,soups2 including those of ,fish ,fish2 various ways of dressing ,shell ,fish2 ,oysters1 ,lobsters1 ,crabs1 c4 ,beef2 including pickling and smoking it ,veal ,mutton and ,lamb ,pork2 including ,bacon1 ,sausages1 c4 ,venison2 ,hares1 ,rabbits1 c4 ,poultry and ,game ,gravy and ,sauces ,store ,fish ,sauces2 ,catchups1 c4 ,flavoured ,vinegars2 ,mustards ,pepper ,vegetables2 including ,indian ,corn1 ,tomatas1 ,mushrooms1 c4 ,eggs2 usual ways of dressing1 including ,omelets ,pickling ,sweetmeats2 including ,preserves and ,jellies ,pastry and ,puddings2 also ,pancakes1 ,dumplings1 ,custards1 c41 ,syllabubs2 also ,ice ,creams and ,blanc-mange ,cakes2 including various sweet ,cakes and ,gingerbread ,warm ,cakes for ,breakfast and ,tea2 also1 ,bread1 ,yeast1 ,butter1 ,cheese1 ,tea1 ,coffee1 c4 ,domestic ,liquors2 including home-made ,beer1 ,wines1 ,shrub1 ,cordials1 c4 ,preparations for the ,sick ,perfumery ,miscellaneous ,receipts ,additional ,receipts ,animals used as ,butchers' ,meat ,index ,,miss ,,leslie',s ,,cookery4 ,,soups4 ,,general ,,remarks4 ,always use soft water for making soup1 and be careful to proportion the quantity of water to that of the meat4 ,somewhat less than a quart of water to a pound of meat1 is a good rule for common soups4 ,rich soups1 intended for company1 may have a still smaller allowance of water4 ,soup should always be made entirely of fresh meat that has not been previously cooked4 ,an exception to this rule may sometimes be made in favour of the remains of a piece of roast beef that has been very much under-done in roasting4 ,this may be added to a good piece of raw meat4 ,cold ham1 also1 may be occasionally put into white soups4 ,soup made of cold meat has always a vapid1 disagreeable taste1 very perceptible through all the seasoning1 and which nothing indeed can disguise4 ,also1 it will be of a bad1 dingy colour4 ,the juices of the meat having been exhausted by the first cooking1 the undue proportion of watery liquid renders it1 for soup1 indigestible and unwholesome1 as well as unpalatable4 ,as there is little or no nutriment to be derived from soup made with cold meat1 it is better to refrain from using it for this purpose1 and to devote the leavings of the table to some other object4 ,no person accustomed to really good soup1 made from fresh meat1 can ever be deceived in the taste1 even when flavoured with wine and spices4 ,it is not true that ,french cooks have the art of producing excellent soups from cold scraps4 ,there is much bad soup to be found in ,france1 at inferior houses2 but good ,french cooks are not1 as is generally supposed1 really in the practice of concocting any dishes out of the refuse of the table4 ,and we repeat1 that cold meat1 even when perfectly good1 and used in a large quantity1 has not sufficient substance to flavour soup1 or to render it wholesome4 ,soup1 however1 that has been originally made of raw meat entirely1 is frequently better the second day than the first2 provided that it is re-boiled only for a very short time1 and that no additional water is added to it4 ,unless it has been allowed to boil too hard1 so as to exhaust the water1 the soup-pot will not require replenishing4 ,when it is found absolutely necessary to do so1 the additional water must be boiling hot when poured in2 if lukewarm or cold1 it will entirely spoil the soup4 ,every particle of fat should be carefully skimmed from the surface4 ,greasy soup is disgusting and unwholesome4 ,the lean of meat is much better for soup than the fat4 ,long and slow boiling is necessary to extract the strength from the meat4 ,if boiled fast over a large fire1 the meat becomes hard and tough1 and will not give out its juices4 ,potatoes1 if boiled in the soup1 are thought by some to render it unwholesome1 from the opinion that the water in which potatoes have been cooked is almost a poison4 ,as potatoes are a part of every dinner1 it is very easy to take a few out of the pot in which they have been boiled by themselves1 and to cut them up and add them to the soup just before it goes to table4 ,the cook should season the soup but very slightly with salt and pepper4 ,if she puts in too much1 it may spoil it for the taste of most of those that are to eat it2 but if too little1 it is easy to add more to your own plate4 ,the practice of thickening soup by stirring flour into it is not a good one1 as it spoils both the appearance and the taste4 ,if made with a sufficient quantity of good fresh meat1 and not too much water1 and if boiled long and slowly1 it will have substance enough without flour4 ,,family ,,soup4 ,take a shin or leg of beef that has been newly killed2 the fore leg is best1 as there is the most meat on it4 ,have it cut into three pieces1 and wash it well4 ,to each pound allow somewhat less than a quart of water2 for instance1 to ten pounds of leg of beef1 nine quarts of water is a good proportion4 ,put it into a large pot1 and add half a table-spoonful of salt4 ,hang it over a good fire1 as early as six o'clock in the morning1 if you dine at two4 ,when it has come to a hard boil1 and the scum has risen1 7which it will do as soon as it has boiled17 skim it well4 ,do not remove the lid more frequently than is absolutely necessary1 as uncovering the pot causes the flavour to evaporate4 ,then set it on hot coals in the corner1 and keep it simmering steadily1 adding fresh coals so as to continue a regular heat4 ,about nine o'clock1 put in four carrots1 one parsnip1 and a large onion cut into slices1 and four small turnips1 and eight tomatas1 also cut up2 add a head of celery cut small4 ,put in a very small head of cabbage1 cut into little pieces4 ,if you have any objection to cabbage1 substitute a larger proportion of the other vegetables4 ,put in also a bunch of sweet marjoram1 tied up in a thin muslin rag to prevent its floating on the top4 ,let the soup simmer unceasingly till two o'clock1 skimming it well3 then take it up1 and put it into a tureen4 ,if your dinner hour is later1 you may of course begin the soup later2 but it will require at least eight hours' cooking2 remembering to put in the vegetables three hours after the meat4 ,if you wish to send the meat to table1 take the best part of it out of the soup1 about two hours before dinner4 ,have ready another pot with a dozen tomatas and a few cloves4 ,moisten them with a little of the soup1 just sufficient to keep them from burning4 ,when the tomatas have stewed down soft1 put the meat upon them1 and let it brown till dinner time over a few coals1 keeping the pot closely covered2 then send it to table on a dish by itself4 ,let the remainder of the meat be left in the large pot till you send up the soup1 as by that time it will be boiled to rags and have transferred all its flavour to the liquid4 ,this soup will be greatly improved by the addition of a few dozen ochras cut into very thin slices1 and put in with the other vegetables4 ,you may put ,lima beans into it1 green peas1 or indeed any vegetables you like3 or you may thicken it with ochras and tomatas only4 ,next day1 take what is left of the soup1 put it into a pot1 and simmer it over hot coals for half an hour3 a longer time will weaken the taste4 ,if it has been well made and kept in a cool place1 it will be found better the second day than the first4 ,if your family is very small1 and the leg of beef large1 and the season winter1 it may furnish soup for four successive days4 ,cut the beef in half2 make soup of the first half1 in the manner above directed1 and have the remainder warmed next day2 then on the third day make fresh soup of the second half4 ,we have been minute in these directions2 for if strictly followed1 the soup1 though plain1 will be found excellent4 ,if you do not intend to serve up the meat separately1 break to pieces all the bones with a mallet or kitchen cleaver4 ,this1 by causing them to give out their marrow1 c41 will greatly enrich the liquid4 ,do this1 of course1 when you first begin the soup4 ,,fine ,,beef ,,soup4 ,begin this soup the day before it is wanted4 ,take a good piece of fresh beef that has been newly killed3 any substantial part will do that has not too much fat about it3 a fore leg is very good for this purpose4 ,wash it well4 ,cut off all the meat1 and break up the bones4 ,put the meat and the bones into a large pot1 very early in the day1 so as to allow eight or nine hours for its boiling4 ,proportion the water to the quantity of meat--about a pint and a half to each pound4 ,sprinkle the meat with a small quantity of pepper and salt4 ,pour on the water1 hang it over a moderate fire1 and boil it slowly2 carefully skimming off all the fat that rises to the top1 and keeping it closely covered1 except when you raise the lid to skim it4 ,do not1 on any account1 put in additional water to this soup while it is boiling2 and take care that the boiling goes steadily on1 as1 if it stops1 the soup will be much injured4 ,but if the fire is too great1 and the soup boils too fast1 the meat will become hard and tough1 and will not give out its juices4 ,after the meat is reduced to rags1 and the soup sufficiently boiled1 remove the pot from the fire1 and let it stand in the corner for a quarter of an hour to settle4 ,then take it up1 strain it into a large earthen pan1 cover it1 and set it away in a cool dry place till next day4 ,straining it makes it clear and bright1 and frees it from the shreds of meat and bone4 ,if you find that it jellies in the pan1 7which it will if properly made17 do not disturb it till you are ready to put it into the pot for the second boiling1 as breaking the jelly may prevent it from keeping well4 ,on the following morning1 boil separately1 carrots1 turnips1 onions1 celery1 and whatever other vegetables you intend to thicken the soup with4 ,tomatas will greatly improve it4 ,prepare them by taking off the skin1 cutting them into small pieces1 and stewing them in their own juice till they are entirely dissolved4 ,put on the carrots before any of the other vegetables1 as they require the longest time to boil4 ,or you may slice and put into the soup a portion of the vegetables you are boiling for dinner2 but they must be nearly done before you put them in1 as the second boiling of the soup should not exceed half an hour1 or indeed1 just sufficient time to heat it thoroughly4 ,scrape off carefully from the cake of jellied soup whatever fat or sediment may still be remaining on it2 divide the jelly into pieces1 and about half an hour before it is to go to table1 put it into a pot1 add the various vegetables1 7having first sliced them17 in sufficient quantities to make the soup very thick2 hang it over the fire and let it boil slowly1 or simmer steadily till dinner time4 ,boiling it much on the second day will destroy the flavour1 and render it flat and insipid4 ,for this reason1 in making fine1 clear beef soup1 the vegetables are to be cooked separately4 ,they need not be put in the first day1 as the soup is to be strained2 and on the second day1 if put in raw1 the length of time required to cook them would spoil the soup by doing it too much4 ,we repeat1 that when soup has been sufficiently boiled on the first day1 and all the juices and flavour of the meat thoroughly extracted1 half an hour is the utmost it requires on the second4 ,carefully avoid seasoning it too highly4 ,soup1 otherwise excellent1 is frequently spoiled by too much pepper and salt4 ,these condiments can be added at table1 according to the taste of those that are eating it2 but if too large a proportion of them is put in by the cook1 there is then no remedy1 and the soup may by some be found uneatable4 ,many persons prefer boiling all the vegetables in the soup on the first day1 thinking that they improve its flavour4 ,this may be done in common soup that is not to be strained1 but is inadmissible if you wish it to be very bright and clear4 ,also1 unless you have a garden and a profusion of vegetables of your own1 it is somewhat extravagant1 as when strained out they are of no further use1 and are therefore wasted4 ,,mutton ,,soup4 ,cut off the shoulder part of a fore quarter of mutton1 and having cut all the meat from the bone1 put it into a soup pot with two quarts of water4 ,as soon as it boils1 skim it well1 and then slacken the fire and simmer the meat for an hour and a half4 ,then take the remainder of the mutton1 and put it whole into the soup-pot with sufficient boiling water to cover it well1 and salt it to your taste4 ,skim it the moment the fresh piece of meat begins to boil1 and about every quarter of an hour afterwards4 ,it should boil slowly five hours4 ,prepare half a dozen turnips1 four carrots1 and three onions1 7all cut up1 but not small17 and put them in about an hour and a half before dinner4 ,footnote3 ,the carrots should be put in early1 as they require a long time to boil2 if full grown1 at least three hours4 ,you may also put in some small dumplings4 ,add some chopped parsley4 ,cut the meat off the scrag into small pieces1 and send it to table in the tureen with the soup4 ,the other half of the mutton should be served on a separate dish1 with whole turnips boiled and laid round it4 ,many persons are fond of mutton that has been boiled in soup4 ,you may thicken this soup with rice or barley that has first been soaked in cold water2 or with green peas2 or with young corn1 cut down from the cob2 or with tomatas scalded1 peeled1 and cut into pieces4 ,cabbage ,soup may be made in the same manner1 of neck of mutton4 ,omit all the other vegetables1 and put in a large head of white cabbage1 stripped of the outside leaves1 and cut small4 ,noodle ,soup can be made in this manner also4 ,noodles are a mixture of flour and beaten egg1 made into a stiff paste1 kneaded1 rolled out very thin1 and cut into long narrow slips1 not thicker than straws1 and then dried three or four hours in the sun1 on tin or pewter plates4 ,they must be put in the soup shortly before dinner1 as1 if boiled too long they will go to pieces4 ,with the mutton that is taken from the soup you may send to table some suet dumplings1 boiled in another pot1 and served on a separate dish4 ,make them in the proportion of half a pound of beef suet to a pound and a quarter of flour4 ,chop the suet as fine as possible1 rub it into the flour1 and mix it into a dough with a little cold water4 ,roll it out thick1 and cut it into dumplings about as large as the top of a tumbler1 and boil them an hour4 ,,veal ,,soup4 ,the knuckle or leg of veal is the best for soup4 ,wash it and break up the bones4 ,put it into a pot with a pound of ham or bacon cut into pieces1 and water enough to cover the meat4 ,a set of calf's feet1 cut in half1 will greatly improve it4 ,after it has stewed slowly1 till all the meat drops to pieces1 strain it1 return it to the pot1 and put in a head of celery cut small1 three onions1 a bunch of sweet marjoram1 a carrot and a turnip cut into pieces1 and two dozen black pepper-corns1 with salt to your taste4 ,add some small dumplings made of flour and butter4 ,simmer it another hour1 or till all the vegetables are sufficiently done1 and thus send it to table4 ,you may thicken it with noodles1 that is paste made of flour and beaten egg1 and cut into long thin slips4 ,or with vermicelli1 rice1 or barley2 or with green peas1 or asparagus tops4 ,,rich ,,veal ,,soup4 ,take three pounds of the scrag of a neck of veal1 cut it into pieces1 and put it with the bones 7which must be broken up7 into a pot with two quarts of water4 ,stew it till the meat is done to rags1 and skim it well4 ,then strain it and return it to the pot4 ,blanch and pound in a mortar to a smooth paste1 a quarter of a pound of sweet almonds1 and mix them with the yolks of six hard boiled eggs grated1 mid a pint of cream1 which must first have been boiled or it will curdle in the soup4 ,season it with nutmeg and mace4 ,stir the mixture into the soup1 and let it boil afterward about three minutes1 stirring all the time4 ,lay in the bottom of the tureen some slices of bread without the crust4 ,pour the soup upon it1 and send it to table4 ,,clear ,,gravy ,,soup4 ,having well buttered the inside of a nicely tinned stew-pot1 cut half a pound of ham into slices1 and lay them at the bottom1 with three pounds of the lean of fresh beef1 and as much veal1 cut from the bones1 which you must afterward break to pieces1 and lay on the meat4 ,cover the pan closely1 and set it over a quick fire4 ,when the meat begins to stick to the pan1 turn it2 and when there is a nice brown glaze at the bottom1 cover the meat with cold water4 ,watch it well1 and when it is just coming to a boil1 put in half a pint of cold water4 ,this will cause the scum to rise4 ,skim it well1 and then pour in another half pint of cold water2 skim it again2 pour in cold water as before1 half a pint at a time1 and repeat this till no more scum rises4 ,in skimming1 carefully avoid stirring the soup1 as that will injure its clearness4 ,in the mean time prepare your vegetables4 ,peel off the outer skin of three large white onions and slice them4 ,pare three large turnips1 and slice them also4 ,wash clean and cut into small pieces three carrots1 and three large heads of celery4 ,if you cannot obtain fresh celery1 substitute a large table-spoonful of celery seed1 tied up in a bit of clear muslin4 ,put the vegetables into the soup1 and then place the pot on one side of the fire1 where the heat is not so great as in the middle4 ,let it boil gently for four hours4 ,then strain the soup through a fine towel or linen bag into a large stone pan1 but do not squeeze the bag1 or the soup will be cloudy1 and look dull instead of clear4 ,in pouring it into the straining cloth1 be careful not to disturb the ingredients at the bottom of the soup-pot4 ,this soup should be of a fine clear amber colour4 ,if not perfectly bright after straining1 you may clarify it in this manner4 ,put it into the stew-pan4 ,break the whites of two eggs into a basin1 carefully avoiding the smallest particle of the yolk4 ,beat the white of egg to a stiff froth1 and then mix it gradually with the soup4 ,set it over the fire1 and stir it till it boils briskly4 ,then take it off1 and set it beside the fire to settle for ten minutes4 ,strain it then through a clean napkin1 and it will be fit for use4 ,but it is better to have the soup clear by making it carefully1 than to depend on clarifying it afterward1 as the white of egg weakens the taste4 ,in making this 7which is quite a show-soup7 it is customary to reverse the general rule1 and pour in cold water4 ,,soupe ,a ,,la ,,julienne4 ,make a gravy soup as in the preceding receipt1 and strain it before you put in the vegetables4 ,cut some turnips and carrots into ribands1 and some onions and celery into lozenges or long diamond-shaped pieces4 ,boil them separately4 ,when the vegetables are thoroughly boiled1 put them with the soup into the tureen1 and then lay gently on the top some small squares of toasted bread without crust2 taking care that they do not crumble down and disturb the brightness of the soup1 which should be of a clear amber colour4 ,,maccaroni ,,soup4 ,this also is made of clear gravy soup4 ,cut up and boil the maccaroni by itself in a very little water1 allowing a quarter of a pound to a quart of soup4 ,the pieces should be about an inch long4 ,put a small piece of butter with it4 ,it must boil till tender1 but not till it breaks4 ,throw it into the soup shortly before it goes to table1 and give it one boil up4 ,send to table with it a plate or glass of rasped ,parmesan or other rich cheese1 with a dessert spoon in it1 that those who like it may put it into their soup on the plate4 ,while the maccaroni is boiling1 take care that it does not get into lumps4 ,,rich ,,maccaroni ,,soup4 ,take a quart of clear gravy soup1 and boil in it a pound of the best maccaroni cut into pieces4 ,when it is tender1 take out half of the maccaroni1 and add to the remainder two quarts more of the soup4 ,boil it till the maccaroni is entirely dissolved and incorporated with the liquid4 ,strain it2 then return it to the soup-pan1 and add to it the remainder of the maccaroni1 7that was taken out before the pieces broke17 and put in a quarter of a pound of grated ,parmesan cheese4 ,let it simmer awhile1 but take it up before it comes to a boil4 ,it may be made with milk instead of gravy soup4 ,,vermicelli ,,soup4 ,cut a knuckle of veal1 or a neck of mutton into small pieces1 and put them1 with the bones broken up1 into a large stew-pan4 ,add the meat sliced from a hock or shank of ham1 a quarter of a pound of butter1 two large onions sliced1 a bunch of sweet herbs1 and a head of celery cut small4 ,cover the pan closely1 and set it without any water over a slow fire for an hour or more1 to extract the essence from the meat4 ,then skim it well1 and pour in four quarts of boiling water1 and let it boil gently till all the meat is reduced to rags4 ,strain it1 set it again on the fire1 and add a quarter of a pound of vermicelli1 which has first been scalded in boiling water4 ,season it to your taste with salt and cayenne pepper1 and let it boil five minutes4 ,lay a large slice of bread in the bottom of your tureen1 and pour the soup upon it4 ,for the veal or mutton you may substitute a pair of large fowls cut into pieces2 always adding the ham or a few slices of bacon1 without which it will be insipid4 ,old fowls that are fit for no other purpose will do very well for soup4 ,,milk ,,soup4 ,boil two quarts of milk with a quarter of a pound of sweet almonds1 and two ounces of bitter ones1 blanched and broken to pieces1 and a large stick of cinnamon broken up4 ,stir in sugar enough to make it very sweet4 ,when it has boiled strain it4 ,cut some thin slices of bread1 and 7having pared off the crust7 toast them4 ,lay them in the bottom of a tureen1 pour a little of the hot milk over them1 and cover them close1 that they may soak4 ,beat the yolks of five eggs very light ,set the milk on hot coals1 and add the eggs to it by degrees2 stirring it all the time till it thickens4 ,then take it off instantly1 lest it curdle1 and pour it into the tureen1 boiling hot1 over the bread4 ,this will be still better if you cover the bottom with slices of baked apple4 ,,rich ,,brown ,,soup4 ,take six pounds of the lean of fresh beef1 cut from the bone4 ,stick it over with four dozen cloves4 ,season it with a tea-spoonful of salt1 a tea-spoonful of pepper1 a tea-spoonful of mace1 and a beaten nutmeg4 ,slice half a dozen onions2 fry them in butter2 chop them1 and spread them over the meat after you have put it into the soup-pot4 ,pour in five quarts of water1 and stew it slowly for five or six hours2 skimming it well4 ,when the meat has dissolved into shreds1 strain it1 and return the liquid to the pot4 ,then add a tumbler and a half1 or six wine glasses of claret or port wine4 ,simmer it again slowly till dinner time4 ,when the soup is reduced to three quarts1 it is done enough4 ,put it into a tureen1 and send it to table4 ,,rich ,,white ,,soup4 ,take a pair of large fat fowls4 ,cut them up4 ,butter the inside of the soup-pot1 and put in the pieces of fowl with two pounds of the lean of veal1 cut into pieces1 or with four calf's feet cut in half4 ,season them with a tea-spoonful of salt1 a half tea-spoonful of cayenne pepper1 and a dozen blades of mace4 ,cover them with water1 and stew it slowly for an hour1 skimming it well4 ,then take out the breasts and wings of the fowls1 and having cut off the flesh1 chop it fine4 ,keep the pot covered1 and the veal and the remainder of the fowls still stewing4 ,mix the chopped chicken with the grated crumb of about one quarter of a loaf of stale bread1 7a six cent loaf17 having soaked the crumbs in a little warm milk4 ,have ready the yolks of four hard boiled eggs1 a dozen sweet almonds1 and half a dozen bitter ones blanched and broken small4 ,mix the egg and almonds with the chopped chicken and grated bread1 and pound all in a mortar till it is well incorporated4 ,strain the soup from the meat and fowl1 and stir this mixture into the liquid1 after it has stewed till reduced to two quarts4 ,having boiled separately a quart of cream or rich milk1 add it hot to the soup1 a little at a time4 ,cover it1 and let it simmer a few minutes longer4 ,then send it to table4 ,these two soups 7the brown and the white7 are suited to dinner parties4 ,,meg ,,merrilies' ,,soup4 ,take four pounds of venison1 or if you cannot procure venison you may substitute the lean of fresh beef or mutton4 ,season it with pepper and salt1 put it into a large pot1 7break the bones and lay them on the meat17 pour in four quarts of water1 and boil it three hours1 skimming it well4 ,then strain it1 and put it into another pot4 ,cut up a hare or a rabbit1 a pair of partridges1 and a pair of grouse2 or one of each1 with a pheasant1 a woodcock1 or any other game that you can most easily obtain4 ,season them and put them into the soup4 ,add a dozen small onions1 a couple of heads of celery cut small1 and half a dozen sliced potatoes4 ,let the soup simmer till the game is sufficiently done1 and all the vegetables tender4 ,this is the soup with which the gipsy1 ,meg ,merrilies1 regaled ,dominie ,sampson4 ,when game is used for soup1 it must be newly killed1 and quite fresh4 ,,venison ,,soup4 ,take four pounds of freshly killed venison cut off from the bones1 and one pound of ham in small slices4 ,add an onion minced1 and black pepper to your taste4 ,put only as much water as will cover it1 and stew it gently for an hour1 keeping the pot closely covered4 ,then skim it well1 and pour in a quart of boiling water4 ,add a head of celery cut into small pieces1 and half a dozen blades of mace4 ,boil it gently two hours and a half4 ,then put in a quarter of a pound of butter1 divided into small pieces and rolled in flour1 and half a pint of port or ,madeira wine4 ,let it boil a quarter of an hour longer1 and then send it to table with the meat in it4 ,,hare ,,or ,,rabbit ,,soup4 ,take a large newly killed hare1 or two rabbits2 cut them up and wash the pieces4 ,save all the blood1 7which adds much to the flavour of the hare17 and strain it through a sieve4 ,put the pieces into a soup-pot with four whole onions stuck with a few cloves1 four or five blades of mace1 a head of celery cut small1 and a bunch of parsley with a large sprig of sweet marjoram and one of sweet basil1 all tied together4 ,salt and cayenne to your taste4 ,pour in three quarts of water1 and stew it gently an hour and a half4 ,then put in the strained blood and simmer it for another hour1 at least4 ,do not let it actually boil1 as that will cause the blood to curdle4 ,then strain it1 and pound half the meat in a mortar1 and stir it into the soup to thicken it1 and cut the remainder of the meat into small mouthfuls4 ,stir in1 at the last1 a jill or two glasses of red wine1 and a large table-spoonful of currant jelly4 ,boil it slowly a few minutes longer1 and then put it into your tureen4 ,it will be much improved by the addition of about a dozen and a half small force-meat balls1 about the size of a nutmeg4 ,this soup will require cooking at least four hours4 ,partridge1 pheasant1 or grouse soup may be made in a similar manner4 ,if you have any clear gravy soup1 you may cut up the hare1 season it as above1 and put it into a jug or jar well covered1 and set in boiling water till the meat is tender4 ,then put it into the gravy soup1 add the wine1 and let it come to a boil4 ,send it to table with the pieces of the hare in the soup4 ,when hare soup is made in this last manner1 omit using the blood4 ,,mullagatawny ,,soup1 ,,as ,,made ,,in ,,india4 ,take a quarter of an ounce of ,china turmeric1 the third of an ounce of cassia1 three drachms of black pepper1 two drachms of cayenne pepper1 and an ounce of coriander seeds4 ,these must all be pounded fine in a mortar1 and well mixed and sifted4 ,they will make sufficient curry powder for the following quantity of soup3 ,take two large fowls1 or three pounds of the lean of veal4 ,cut the flesh entirely from the bones in small pieces1 and put it into a stew-pan with two quarts of water4 ,let it boil slowly for half an hour1 skimming it well4 ,prepare four large onions1 minced and fried in two ounces of butter4 ,add to them the curry powder and moisten the whole with broth from the stew-pan1 mixed with a little rice flour4 ,when thoroughly mixed1 stir the seasoning into the soup1 and simmer it till it is as smooth and thick as cream1 and till the chicken or veal is perfectly tender4 ,then stir into it the juice of a lemon2 and five minutes after take up the soup1 with the meat in it1 and serve it in the tureen4 ,send to table separately1 boiled rice on a hot-water dish to keep it warm1 ,the rice is to be put into the plates of soup by those who eat it4 ,to boil rice for this soup in the ,east ,india fashion3--,pick and wash half a pound in warm water4 ,put it into a sauce-pan4 ,pour two quarts of boiling water over it1 and cover the pan closely4 ,set it in a warm place by the fire1 to cook gradually in the hot water4 ,in an hour pour off all the water1 and setting the pan on hot coals1 stir up and toss the rice with a fork1 so as to separate the grains1 and to dry without hardening it4 ,do not use a spoon1 as that will not loosen the grains sufficiently4 ,,mock ,,turtle ,,or ,,calf',s ,,head ,,soup4 ,this soup will require eight hours to prepare4 ,take a large calf's head1 and having cleaned1 washed1 and soaked it1 put it into a pot with a knuckle of veal1 and the hock of a ham1 or a few slices of bacon2 but previously cut off and reserve enough of the veal to make two dozen small force-meat balls4 ,put the head and the other meat into as much water as will cover it very well1 so that it may not be necessary to replenish it3 this soup being always made very rich4 ,let it boil slowly four hours1 skimming it carefully4 ,as soon as no more scum rises1 put in six potatoes1 and three turnips1 all sliced thin2 with equal proportions of parsley1 sweet marjoram and sweet basil1 chopped fine2 and pepper and salt to your taste4 ,an hour before you send the meat to table1 make about two dozen small force-meat balls of minced veal and beef-suet in equal quantities1 seasoned with pepper and salt2 sweet herbs1 grated lemon-peel1 and powdered nutmeg and mace4 ,add some beaten yolk of egg to make all these ingredients stick together4 ,flour the balls very well1 and fry them in butter4 ,before you put them into the soup1 take out the head1 and the other meat4 ,cut the meat from the head in small pieces1 and return it to the soup4 ,when the soup is nearly done1 stir in half a pint of ,madeira4 ,have ready at least a dozen egg-balls made of the yolks of hard-boiled eggs1 grated or pounded in a mortar1 and mixed with a little flour and sufficient raw yolk of egg to bind them4 ,make them up into the form and size of boy's marbles4 ,throw them into the soup at the last1 and also squeeze in the juice of a lemon4 ,let it get another slow boil1 and then put it into the tureen4 ,we omit a receipt for real turtle soup1 as when that very expensive1 complicated1 and difficult dish is prepared in a private family1 it is advisable to hire a first-rate cook for the express purpose4 ,an easy way is to get it ready made1 in any quantity you please1 from a turtle-soup house4 ,,ox ,,tail ,,soup ,three ox tails will make a large tureen full of soup4 ,desire the butcher to divide them at the joints4 ,rub them with salt1 and put them to soak in warm water1 while you prepare the vegetables4 ,put into a large pot or stew-pan four onions peeled and quartered1 a bunch of parsley1 two sliced carrots1 two sliced turnips1 and two dozen pepper corns4 ,then put in the tails1 and pour on three quarts of water4 ,cover the pot1 and set it on hot coals by the side of the fire4 ,keep it gently simmering for about three hours1 supplying it well with fresh hot coals4 ,skim it carefully4 ,when the meat is quite tender1 and falls from the bones1 strain the soup into another pot1 and add to it a spoonful of mushroom catchup1 and two spoonfuls of butter rubbed in flour4 ,you may thicken it also with the pulp of a dozen onions first fried soft1 and then rubbed through a cullender4 ,after it is thickened1 let it just boil up1 and then send it to table1 with small squares of toasted bread in the tureen4 ,,ochra ,,soup4 ,take a large slice of ham 7cold boiled ham is best7 and two pounds of the lean of fresh beef2 cut all the meat into small pieces4 ,add a quarter of a pound of butter slightly melted2 twelve large tomatas pared and cut small2 five dozen ochras cut into slices not thicker than a cent2 and salt and cayenne pepper to your taste4 ,put all these ingredients into a pot2 cover them with boiling water1 and let them stew slowly for an hour4 ,then add three quarts of hot water1 and increase the heat so as to make the soup boil4 ,skim it well1 and stir it frequently with a wooden or silver spoon4 ,boil it till the tomatas are all to pieces1 and the ochras entirely dissolved4 ,strain it1 and then serve it up with toasted bread cut into dice1 put in after it comes out of the pot4 ,this soup will be improved by a pint of shelled ,lima beans1 boiled by themselves1 and put into the tureen just before you send it to table4 ,,bean ,,soup4 ,put two quarts of dried white beans into soak the night before you make the soup1 which should be put on as early in the day as possible4 ,take five pounds of the lean of fresh beef--the coarse pieces will do4 ,cut them up1 and put them into your soup-pot with the bones belonging to them1 7which should be broken to pieces17 and a pound of bacon cut very small4 ,if you have the remains of a piece of beef that has been roasted the day before1 and so much under-done that the juices remain in it1 you may put it into the pot1 and its bones along with it4 ,season the meat with pepper and salt1 and pour on it six quarts of water4 ,as soon as it boils take off the scum1 and put in the beans 7having first drained them7 and a head of celery cut small1 or a table-spoonful of pounded celery-seed4 ,boil it slowly till the meat is done to shreds1 and the beans all dissolved4 ,then strain it through a cullender into the tureen1 and put into it small squares of toasted bread with the crust cut off4 ,some prefer it with the beans boiled soft1 but not quite dissolved4 ,in this case1 do not strain it2 but take out the meat and bones with a fork before you send it to table4 ,,peas ,,soup4 ,soak two quarts of dried or split peas overnight4 ,in the morning take three pounds of the lean of fresh beef1 and a pound of bacon or pickled pork4 ,cut them into pieces1 and put them into a large soup-pot with the peas1 7which must first be well drained17 and a table-spoonful of dried mint rubbed to powder4 ,add five quarts of water1 and boil the soup gently for three hours1 skimming it well1 and then put in four heads of celery cut small1 or two table-spoonfuls of pounded celery seed4 ,it must be boiled till the peas are entirely dissolved1 so as to be no longer distinguishable1 and the celery quite soft4 ,then strain it into a tureen1 and serve it up with toasted bread cut in dice4 ,omit the crust of the bread4 ,stir it up immediately before it goes to table1 as it is apt to settle1 and be thick at the bottom and thin at the top4 ,,green ,,peas ,,soup4 ,take four pounds of knuckle of veal1 and a pound of bacon4 ,cut them to pieces1 and put them into a soup kettle with a sprig of mint and four quarts of water4 ,boil it moderately fast1 and skim it well4 ,when the meat is boiled to rags1 strain it out1 and put to the liquor a quart of young green peas4 ,boil them till they are entirely dissolved1 and till they have thickened the soup1 and given it a green colour4 ,footnote3 ,you may greatly improve the colour by pounding a handful of spinach in a mortar1 straining the juice1 and adding it to the soup about a quarter of an hour before it has done boiling4 ,have ready two quarts of green peas that have been boiled in another pot with a sprig of mint1 and two or three lumps of loaf sugar1 7which will greatly improve the taste47 ,after they have boiled in this pot twenty minutes1 take out the mint1 put the whole peas into the pot of soup1 and boil all together about ten minutes4 ,then put it into a tureen1 and send it to table4 ,never use hard old green peas for this soup1 or for any other purpose4 ,when they begin to turn yellow1 it is time to leave them off for the season4 ,lima bean soup may be made in the same manner4 ,,asparagus ,,soup4 ,asparagus soup may be made in a similar manner to that of green peas4 ,you must have four or five bunches of asparagus4 ,cut off the green tops1 and put half of them into the soup1 after the meat has been boiled to pieces and strained out4 ,the asparagus must be boiled till quite dissolved1 and till it has given a green colour to the soup4 ,then take the remainder of the asparagus tops 7which must all this time have been lying in cold water7 and put them into the soup1 and let them boil about twenty minutes4 ,serve it up with small squares of toast in the tureen4 ,you may heighten the green of this soup by adding the juice of a handful of spinach1 pounded in a mortar and strained4 ,or you may colour it with the juice of boiled spinach squeezed through a cloth4 ,the spinach juice should be put in fifteen or ten minutes before you take up the soup1 as a short boiling in it will take off the peculiar taste4 ,,friar',s ,,chicken1 ,cut up four pounds of knuckle of veal2 season it with white pepper and salt3 put it into a soup-pan and let it boil slowly till the meat drops from the bone4 ,then strain it off4 ,have ready a pair of young fowls skinned1 and cut up as you carve them at table4 ,season them with white pepper1 salt1 and mace4 ,put them into the soup1 add a handful of chopped parsley1 and let them boil4 ,when the pieces of chicken are all quite tender1 have ready four or five eggs well beaten4 ,stir the egg into the soup1 and take it immediately off the fire lest it curdle4 ,serve up the chicken in the soup4 ,rabbits may be substituted for fowls4 ,,catfish ,,soup4 ,catfish that have been caught near the middle of the river are much nicer than those that are taken near the shore where they have access to impure food4 ,the small white ones are the best4 ,having cut off their heads1 skin the fish1 and clean them1 and cut them in three4 ,to twelve small catfish allow a pound and a half of ham4 ,cut the ham into small pieces1 or slice it very thin1 and scald it two or three times in boiling water1 lest it be too salt4 ,chop together a bunch of parsley and some sweet marjoram stripped from the stalks4 ,put these ingredients into a soup kettle and season them with pepper3 the ham will make it salt enough4 ,add a head of celery cut small1 or a large table-spoonful of celery seed tied up in a bit of clear muslin to prevent its dispersing4 ,pat in two quarts of water1 cover the kettle1 and let it boil slowly till every thing is sufficiently done1 and the fish and ham quite tender4 ,skim it frequently4 ,boil in another vessel a quart of rich milk1 in which you have melted a quarter of a pound of butter divided into small bits and rolled in flour4 ,pour it hot to the soup1 and stir in at the last the beaten yolks of four eggs4 ,give it another boil1 just to take off the rawness of the eggs1 and then put it into a tureen1 taking out the bag of celery seed before you send the soup to table1 and adding some toasted bread cut into small squares4 ,in making toast for soap1 cut the bread thick1 and pare off all the crust4 ,this soup will be found very fine4 ,eel soup may be made in the same manner3 chicken soup also4 ,,lobster ,,soup4 ,have ready a good broth made of a knuckle of veal boiled slowly in as much water as will cover it1 till the meat is reduced to rags4 ,it must then be well strained4 ,having boiled three fine middle-sized lobsters1 extract all the meat from the body and claws4 ,bruise part of the coral in a mortar1 and also an equal quantity of the meat4 ,mix them well together4 ,add mace1 nutmeg1 cayenne1 and a little grated lemon-peel2 and make them up into force-meat balls1 binding the mixture with the yolk of an egg slightly beaten4 ,take three quarts of the veal broth1 and put into it the meat of the lobsters cut into mouthfuls4 ,boil it together about twenty minutes4 ,then thicken it with the remaining coral1 7which you must first rub through a sieve17 and add the force-meat balls1 and a little butter rolled in flour4 ,simmer it gently for ten minutes1 but do not let it come to a boil1 as that will injure the colour4 ,pour it into a tureen1 and send it to table immediately4 ,,oyster ,,soup4 ,to two quarts of oysters add a pint of water1 and let them set an hour4 ,then take them out of the liquor4 ,grate and roll fine a dozen crackers4 ,put them into the liquor with a large lump of fresh butter4 ,when the grated biscuit has quite dissolved1 add a quart of milk with a grated nutmeg1 and a dozen blades of mace2 and1 if in season1 a head of celery split fine and cut into small pieces4 ,season it to your taste with pepper4 ,mix the whole together1 and set it in a closely covered vessel over a slow fire4 ,when it comes to a boil1 put in the oysters2 and when it comes to a boil again1 they will be sufficiently done4 ,before you send it to table put into the tureen some toasted bread cut into small squares1 omitting the crust4 ,,plain ,,oyster ,,soup4 ,take two quarts of large oysters4 ,strain their liquor into a soup pan2 season it with a tea-spoonful of whole pepper1 a tea-spoonful of whole allspice1 the same quantity of whole cloves1 and seven or eight blades of mace4 ,if the oysters are fresh1 add a large tea-spoonful of salt2 if they are salt oysters1 none is requisite4 ,set the pan on hot coals1 and boil it slowly 7skimming it when necessary7 till you find that it is sufficiently flavoured with the taste of the spice4 ,in the mean time 7having cut out the hard part7 chop the oysters fine1 and season them with a powdered nutmeg4 ,take the liquor from the fire1 and strain out the spice from it4 ,then return it to the soup pan1 and put the chopped oysters into it1 with whatever liquid may have continued about them4 ,add a quarter of a pound of butter1 divided into little bits and rolled in flour4 ,cover the pan1 and let it boil hard about five minutes4 ,if oysters are cooked too much they become tough and tasteless4 ,,clam ,,soup4 ,having put your clams into a pot of boiling water to make them open easily1 take them from the shells1 carefully saving the liquor4 ,to the liquor of a quart of opened clams1 allow three quarts of water4 ,mix the water with the liquor of the clams and put it into a large pot with a knuckle of veal1 the bone of which should be chopped in four places4 ,when it has simmered slowly for four hours1 put in a large bunch of sweet herbs1 a beaten nutmeg1 a tea-spoonful of mace1 and a table-spoonful of whole pepper1 but no salt1 as the salt of the clam liquor will be sufficient4 ,stew it slowly an hour longer1 and then strain it4 ,when you have returned the liquor to the pot1 add a quarter of a pound of butter divided into four and each bit rolled in flour4 ,then put in the clams1 7having cut them1 in pieces17 and let it boil fifteen minutes4 ,send it to table with toasted bread in it cut into dice4 ,this soup will be greatly improved by the addition of small force-meat balls4 ,make them of cold minced veal or chicken1 mixed with equal quantities of chopped suet and sweet marjoram1 and a smaller proportion of hard-boiled egg1 grated lemon-peel1 and powdered nutmeg4 ,pound all the ingredients together in a mortar1 adding a little pepper and salt4 ,break in a raw egg or two 7in proportion to the quantity7 to bind the whole together and prevent it from crumbling to pieces4 ,when thoroughly mixed1 make the force-meat into small balls1 and let them boil ten minutes in the soup1 shortly before you send it to table4 ,if you are obliged to make them of raw veal or raw chicken they must boil longer4 ,it will be a great improvement to cut up a yam and boil it in the soup4 ,oyster soup may be made in this manner4 ,,plain ,,clam ,,soup4 ,take a hundred clams1 well washed1 and put them into a large pot of boiling water4 ,this will cause the shells to open4 ,as they open take them out1 and extract the clams1 taking care to save the liquor4 ,mix with the liquor a quart of water1 7or what will be much better1 a quart of milk17 and thicken it with butter rolled in flour4 ,add a large bunch of parsley tied up1 and a large table-spoonful of whole pepper4 ,put the liquid into a pot over a moderate fire4 ,make some little round dumplings 7about the size of a hickory nut7 of flour and butter1 and put them into the soup4 ,when it comes to a boil1 put in the clams1 and keep them boiling an hour4 ,take them out before you send the soup to table4 ,when the soup is done1 take out the bunch of parsley4 ,have ready some toasted bread cut into small squares or dice4 ,put it into the soup before you send it to table4 ,you may make oyster soup in a similar manner4 ,,water ,,souchy4 ,cut up four flounders1 or half a dozen perch1 two onions1 and a bunch of parsley4 ,put them into three quarts of water1 and boil them till the fish go entirely to pieces1 and dissolve in the water4 ,then strain the liquor through a sieve1 and put it into a kettle or stew-pan4 ,have ready a few more fish with the heads1 tails1 and fins removed1 and the brown skin taken off4 ,cut little notches in them1 and lay them for a short time in very cold water4 ,then put them into the stew-pan with the liquor or soup-stock of the first fish4 ,season with pepper1 salt1 and mace1 and add half a pint of white wine or two table-spoonfuls of vinegar4 ,boil it gently for a quarter of an hour1 and skim it well4 ,provide some parsley roots1 cut into slices and boiled till very tender2 and also a quantity of parsley leaves boiled nice and green4 ,after the fish-pan has boiled moderately fifteen minutes1 take it off the fire1 and put in the parsley roots2 also a little mushroom catchup4 ,take out the fish and lay them in a broad deep dish1 or in a tureen1 and then pour on the soup very gently for fear of breaking them4 ,strew the green parsley leaves over the top4 ,have ready plates of bread and butter1 which it is customary to eat with water souchy4 ,you may omit the wine or vinegar1 and flavour the soup just before you take it from the fire with essence of anchovy1 or with any other of the essences and compound fish-sauces that are in general use4 ,water souchy 7commonly pronounced sookey7 is a ,dutch soup4 ,it may be made of any sort of small fish2 but flounders and perch are generally used for it4 ,it is very good made of carp4 ,,fish4 ,,remarks4 ,in choosing fresh fish1 select only those that are thick and firm1 with bright scales and stiff fins2 the gills a very lively red1 and the eyes full and prominent4 ,in the summer1 as soon as they are brought home1 clean them1 and put them in ice till you are ready to cook them2 and even then do not attempt to keep a fresh fish till next day4 ,mackerel cannot be cooked too soon1 as they spoil more readily than any other fish4 ,oysters in the shell may be kept from a week to a fortnight1 by the following process4 ,cover them with water1 and wash them clean with a birch broom4 ,then lay them with the deep or concave part of the shell undermost1 and sprinkle each of them well with salt and ,indian meal4 ,fill up the tub with cold water4 ,repeat this every day2 first pouring off the liquid of the day before4 ,the tub must stand all the time in a cool cellar1 and be covered well with an old blanket1 carpeting1 or something of the sort4 ,if carefully attended to1 oysters kept in this manner will not only live but fatten4 ,it is customary to eat fish only at the commencement of the dinner4 ,fish and soup are generally served up alone1 before any of the other dishes appear1 and with no vegetable but potatoes2 it being considered a solecism in good taste to accompany them with any of the other productions of the garden except a little horseradish1 parsley1 c4 as garnishing4 ,in ,england1 and at the most fashionable tables in ,america1 bread only is eaten with fish4 ,to this rule salt cod is an exception4 ,,to ,,boil ,,fresh ,,salmon ,scale and clean the fish1 handling it as little as possible1 and cutting it open no more than is absolutely necessary4 ,place it on the strainer of a large fish-kettle and fill it up with cold water4 ,throw in a handful of salt4 ,let it boil slowly4 ,the length of time depends on the size and weight of the fish4 ,you may allow a quarter of an hour to each pound2 but experience alone can determine the exact time4 ,it must however be thoroughly done1 as nothing is more disgusting than fish that is under-cooked4 ,you may try it with a fork4 ,skim it well or the colour will be bad4 ,the minute it is completely boiled1 lift up the strainer and rest it across the top of the kettle1 that the fish may drain1 and then1 if you cannot send it to table immediately1 cover it with a soft napkin or flannel several folds double1 to keep it firm by absorbing the moisture4 ,send it to table on a hot dish4 ,garnish with scraped horseradish and curled parsley4 ,have ready a small tureen of lobster sauce to accompany the salmon4 ,take what is left of it after dinner1 and put it into a deep dish with a close cover4 ,having saved some of the water in which the fish was boiled1 take a quart of it1 and season it with half an ounce of whole pepper1 and half an ounce of whole allspice1 half a pint of the best vinegar1 and a tea-spoonful of salt4 ,boil it2 and when cold1 pour it over the fish1 and cover it closely again4 ,in a cold place1 and set on ice1 it will keep a day or two1 and may be eaten at breakfast or supper4 ,if much of the salmon has been left1 you must proportion a larger quantity of the pickle4 ,boil salmon trout in a similar manner4 ,,to ,,bake ,,fresh ,,salmon ,,whole ,having cleaned a small or moderate sized salmon1 season it with salt1 pepper1 and powdered mace rubbed on it both outside and in4 ,skewer it with the tail turned round and put to the mouth4 ,lay it on a stand or trivet in a deep dish or pan1 and stick it over with bits of butter rolled in flour4 ,put it into the oven1 and baste it occasionally1 while baking1 with its own drippings4 ,garnish it with horseradish and sprigs of curled parsley1 laid alternately round the edge of the dish2 and send to table with it a small tureen of lobster sauce4 ,salmon trout may be drest in the same manner4 ,,salmon ,,baked ,,in ,,slices4 ,take out the bone and cut the flesh into slices4 ,season them with cayenne and salt4 ,melt two ounces of butter that has been rolled in flour1 in a half pint of water1 and mix with it two large glasses of port wine1 two table-spoonfuls of catchup1 and two anchovies4 ,this allowance is for a small quantity of salmon4 ,for a large dish you must proportion the ingredients accordingly4 ,let the anchovies remain in the liquid till they are dissolved4 ,then strain it and pour it over the slices of salmon4 ,tie a sheet of buttered paper over the dish1 and put it into the oven4 ,you may bake trout or carp in the same manner4 ,,salmon ,,steaks ,split the salmon and take out the bone as nicely as possible1 without mangling the flesh4 ,then cut it into fillets or steaks about an inch thick4 ,dry them lightly in a cloth1 and dredge them with flour4 ,take care not to squeeze or press them4 ,have ready some clear bright coals1 such as are fit for beef-steaks4 ,let the gridiron be clean and bright1 and rub the bars with chalk to prevent the fish from sticking4 ,broil the slices thoroughly1 turning them with steak tongs4 ,send them to table hot1 wrapped in the folds of a napkin that has been heated4 ,serve up with them anchovy1 or prawn1 or lobster sauce4 ,many epicures consider this the best way of cooking salmon4 ,another way1 perhaps still nicer1 is to take some pieces of white paper and butter them well4 ,wrap in each a slice of salmon1 securing the paper around them1 with a string or pins4 ,lay them on a gridiron1 and broil them over a clear but moderate fire1 till thoroughly done4 ,take off the paper1 and send the cutlets to table hot1 garnished with fried parsley4 ,serve up with them prawn or lobster sauce in a boat4 ,,pickled ,,salmon4 ,take a fine fresh salmon1 and having cleaned it1 cut it into large pieces1 and boil it in salted water as if for eating4 ,then drain it1 wrap it in a dry cloth1 and set it in a cold place till next day4 ,then make the pickle1 which must be in proportion to the quantity of fish4 ,to one quart of the water in which the salmon was boiled1 allow two quarts of the best vinegar1 one ounce of whole black pepper1 one ounce of whole allspice1 and a dozen blades of mace4 ,boil all these together in a kettle closely covered to prevent the flavour from evaporating4 ,when the vinegar thus prepared is quite cold1 pour it over the salmon1 and put on the top a table-spoonful of sweet oil1 which will make it keep the longer4 ,cover it closely1 put it in a dry cool place1 and it will be good for many months4 ,this is the nicest way of preserving salmon1 and is approved by all who have tried it4 ,garnish with fennel4 ,,smoked ,,salmon4 ,cut the fish up the back2 clean1 and scale it1 and take out the roe1 but do not wash it4 ,take the bone neatly out4 ,rub it well inside and out with a mixture of salt and fine ,havanna sugar1 in equal quantities1 and a small portion of saltpetre4 ,cover the fish with a board on which weights are placed to press it down1 and let it lie thus for two days and two nights4 ,drain it from the salt1 wipe it dry1 stretch it open1 and fasten it so with pieces of stick4 ,then hang it up and smoke it over a wood fire4 ,it will be smoked sufficiently in five or six days4 ,when you wish to eat it1 cut off slices1 soak them awhile in lukewarm water1 and broil them for breakfast4 ,,to ,,boil ,,halibut4 ,halibut is seldom cooked whole2 a piece weighing from four to six pounds being generally thought sufficient4 ,score deeply the skin of the back1 and when you put it into the kettle lay it on the strainer with the back undermost4 ,cover it with cold water1 and throw in a handful of salt4 ,do not let it come to a boil too fast4 ,skim it carefully1 and when it has boiled hard a few minutes1 hang the kettle higher1 or diminish the fire under it1 so as to let it simmer for about twenty-five or thirty minutes4 ,then drain it1 and send it to table1 garnished with alternate heaps of grated horseradish and curled parsley1 and accompanied by a boat of egg-sauce4 ,what is left of the halibut1 you may prepare for the supper-table by mincing it when cold1 and seasoning it with a dressing of salt1 cayenne1 sweet oil1 hard-boiled yolk of egg1 and a large proportion of vinegar4 ,,halibut ,,cutlets4 ,cut your halibut into steaks or cutlets about an inch thick4 ,wipe them with a dry cloth1 and season them with salt and cayenne pepper4 ,have ready a pan of yolk of egg well beaten1 and a large flat dish of grated bread crumbs4 ,put some fresh lard or clarified beef dripping into a frying pan1 and hold it over a clear fire till it boils4 ,dip your cutlets into the beaten egg1 and then into the bread crumbs4 ,fry them of a light brown4 ,serve them up hot1 with the gravy in the bottom of the dish4 ,salmon or any large fish may be fried in the same manner4 ,halibut cutlets are very fine cut quite thin and fried in the best sweet oil1 omitting the egg and bread crumbs4 ,,to ,,broil ,,mackerel4 ,mackerel cannot be eaten in perfection except at the sea-side1 where it can be had immediately out of the water4 ,it loses its flavour in a very few hours1 and spoils sooner than any other fish4 ,broiling is the best way of cooking it4 ,clean two fine fresh mackerel1 and wipe them dry with a cloth4 ,split them open and rub them with salt4 ,spread some very bright coals on the hearth1 and set the gridiron over them well greased4 ,lay on the mackerel1 and broil them very nicely1 taking care not to let them burn4 ,when one side is quite done1 turn them on the other4 ,lay them1 on a hot dish1 and butter and pepper them before they go to table4 ,garnish them with lumps or pats of minced paisley mixed with butter1 pepper and salt4 ,,boiled ,,mackerel4 ,clean the mackerel well1 and let them lie a short time in vinegar and water4 ,then put them into the fish-kettle with cold water and a handful of salt4 ,boil them slowly4 ,if small1 they will be sufficiently cooked in twenty minutes4 ,when the eye starts and the tail splits they are done4 ,take them up immediately on finding them boiled enough4 ,if they stand any time in the water they will break4 ,serve them up with parsley sauce1 and garnish the dish with lumps of minced parsley4 ,they are eaten with mustard4 ,for boiling1 choose those that have soft roes4 ,another way is to put them in cold salt and water1 and let them warm gradually for an hour4 ,then give them one hard boil1 and they will be done4 ,,to ,,boil ,,salt ,,codfish4 ,the day previous to that on which it is to be eaten1 take the fish about four o'clock in the afternoon1 and put it into a kettle of cold water4 ,then place it within the kitchen fire-place1 so as to keep it blood-warm4 ,next morning at ten1 take out the fish1 scrub it clean with a hard brash1 and put it into a kettle of fresh cold water1 into which a jill of molasses has been stirred4 ,the molasses will be found an improvement4 ,place the kettle again near the fire1 until about twenty minutes before dinner4 ,then hang it over the fire1 and boil it hard a quarter of an hour1 or a little more4 ,when done1 drain it1 and cut it into large pieces4 ,wrap them closely in a fine napkin and send them to table on a large dish1 garnished round the edge with hard-boiled eggs1 either cut in half1 or in circular slices1 yolks and whites together4 ,have ready in a small tureen1 egg-sauce made with1 drawn butter1 thickened with hard-boiled eggs chopped fine4 ,place on one side of the fish a dish of mashed potatoes1 on the other a dish of boiled parsnips4 ,the most usual way of preparing salt cod for eating when it comes to table1 is 7after picking out all the bones7 to mince it fine on your plate1 and mix it with mashed potato1 parsnip1 and egg-sauce2 seasoning it to your taste with cayenne and mustard4 ,what is left may be prepared for breakfast nest morning4 ,it should be put into a skillet or spider1 which must be well buttered inside1 and set over hot coals to warm and brown4 ,or it may be made up into small cakes and fried4 ,you may add to the mixture onions boiled and chopped4 ,,to ,,boil ,,fresh ,,cod4 ,having washed and cleaned the fish1 leave out the roe and liver2 rub some salt on the inside1 and if the weather is very cold you may keep it till next day4 ,put sufficient water in the fish-kettle to cover the fish very well1 and add to the water a large handful of salt4 ,as soon as the salt is entirely melted put in the fish4 ,a very small codfish will be done in about twenty minutes1 7after the water has boiled27 a large one will take half an hour1 or more4 ,garnish with the roe and liver fried1 or with scraped horseradish4 ,send it to table with oyster-sauce in a boat4 ,or you may make a sauce by flavouring your melted butter with a glass of port wine1 and an anchovy boned and minced4 ,,another ,,way ,,of ,,boiling ,,fresh ,,cod4 ,put the fish into cold water with a handful of salt1 and let it slowly and gradually warm for three hours if the cod is large1 and two hours if it is small4 ,then increase the fire1 and boil it hard for a few minutes only4 ,,baked ,,shad4 ,keep on the head and fins4 ,make a force-meat or stuffing of grated bread crumbs1 cold boiled ham or bacon minced fine1 sweet marjoram1 pepper1 salt1 and a little powdered mace or cloves4 ,moisten it with beaten yolk of egg4 ,stuff the inside of the fish with it1 reserving a little to rub over the outside1 having first rubbed the fish all over with yolk of egg4 ,lay the fish in a deep pan1 putting its tail to its mouth4 ,pour into the bottom of the pan a little water1 and add a jill of port wine1 and a piece of butter rolled in flour4 ,bake it well1 and when it is done1 send it to table with the gravy poured round it4 ,garnish with slices of lemon4 ,any fish may be baked in the same manner4 ,a large fish of ten or twelve pounds weight1 will require about two hours baking4 ,,to ,,broil ,a ,,shad4 ,split and wash the shad1 and afterwards dry it in a cloth4 ,season it with salt and pepper4 ,have ready a bed of clear bright coals4 ,grease your gridiron well1 and as soon as it is hot lay the shad upon it1 and broil it for about a4 quarter of an hour or more1 according to the thickness4 ,butter it well1 and send it to table4 ,you may serve with it melted butter in a sauce-boat4 ,or you may cut it into three pieces and broil it without splitting4 ,it will then1 of course1 require a longer time4 ,if done in this manner1 send it to table with melted butter poured over it4 ,,boiled ,,rock-,,fish4 ,having cleaned the rock-fish1 put it into a fish-kettle with water enough to cover it well1 having first dissolved a handful of salt in the water4 ,set it over a moderate fire1 and do not let it boil too fast4 ,skim it well4 ,when done1 drain it1 and put it on a large dish4 ,have ready a few eggs boiled hard4 ,cut them in half1 and lay them closely on the back of the fish in a straight line from the head to the tail4 ,send with it in a boat1 celery sauce flavoured with a little cayenne4 ,,sea ,,bass ,,or ,,black ,,fish4 ,may be boiled and served up in the above manner4 ,,pickled ,,rock-,,fish4 ,have ready a large rock-fish4 ,put on your fish-kettle with a sufficiency of water to cover the fish amply2 spring or pump water is best4 ,as soon as the water boils1 throw in a tea-cup full of salt1 and put in the fish4 ,boil it gently for about half an hour1 skimming it well4 ,then take it out1 and drain it1 laying it slantingly4 ,reserve a part of the water in which the fish has been boiled1 and season it to your taste with whole cloves1 allspice1 and mace4 ,boil it up to extract the strength from the spice1 and after it has boiled add to it an equal quantity of the best vinegar4 ,you must have enough of this liquid to cover the fish again4 ,when the fish is quite cold1 cut off the head and tail1 and cut the body into large pieces1 extracting the back-bone4 ,put it into a stone jar1 and when the spiced liquor is cold1 pour it on the fish1 cover the jar closely1 and set it in a cool place4 ,it will be fit for use in a day or two1 and if well secured from the air1 and put into a cold place will keep a fortnight4 ,,fried ,,perch4 ,having cleaned the fish and dried them1 with a cloth1 lay them1 side by side1 on a board or large dish2 sprinkle them with salt1 and dredge them with flour4 ,after a while turn them1 and salt and dredge the other side4 ,put some lard or fresh beef-dripping into a frying-pan1 and hold it over the fire4 ,when the lard boils1 put in the fish and fry them of a yellowish brown4 ,send to table with them in a boat1 melted butter flavoured with anchovy4 ,flounders or other small fish may be fried in the same manner4 ,you may know when the lard or dripping is hot enough1 by dipping in the tail of one of the fish4 ,if it becomes crisp immediately1 the lard is in a proper state for frying4 ,or you may try it with a piece of stale bread which will become brown directly1 if the lard is in order4 ,there should always be enough of lard to cover the fish entirely4 ,after they have fried five minutes on one side1 turn them and fry them five minutes on the other4 ,skim the lard or dripping always before you put in the fish4 ,,to ,,fry ,,trout4 ,having cleaned the fish1 and cut off the fins1 dredge them with flour4 ,have ready some beaten yolk of egg1 and in a separate dish some grated bread crumbs4 ,dip each fish into the egg1 and then strew them with bread crumbs4 ,put some butter or fresh beef-dripping into a frying-pan1 and hold it over the fire till it is boiling hot2 then1 7having skimmed it17 put in the fish and fry them4 ,prepare some melted butter with a spoonful of mushroom-catchup and a spoonful of lemon-pickle stirred into it4 ,send it to table in a sauce-boat to eat with the fish4 ,you may fry carp and flounders in the same manner4 ,,to ,,boil ,,trout4 ,put a handful of salt into the water4 ,when it boils put in the trout4 ,boil them fast about twenty minutes1 according to their size4 ,for sauce1 send with them melted butter1 and put some soy into it2 or flavour it with catchup4 ,,fried ,,sea ,,bass4 ,score the fish on the back with a knife1 and season them with salt and cayenne pepper4 ,cut some small onions in round slices1 and chop fine a bunch of parsley4 ,put some butter into a frying-pan over the fire1 and when it is boiling hot lay in the fish4 ,when they are about half done put the onions and parsley into the pan4 ,keep turning the fish that the onions and parsley may adhere to both sides4 ,when quite done1 put them into the dish in which they are to go to table1 and garnish the edge of the dish with hard boiled eggs cut in round slices4 ,make in the pan in which they have been fried1 a gravy1 by adding some butter rolled in flour1 and a small quantity of vinegar4 ,pour it into the dish with the fish4 ,,sturgeon ,,cutlets ,,or ,,steaks4 ,this is the most approved way of dressing sturgeon4 ,carefully take off the skin1 as its oiliness will give the fish a strong and disagreeable taste when cooked4 ,cut from the tail-piece slices about half an inch thick1 rub them with salt1 and broil them over a clear fire of bright coals4 ,butter them1 sprinkle them with cayenne pepper1 and send them to table hot1 garnished with sliced lemon1 as lemon-juice is generally squeezed over them when eaten4 ,another way is to make a seasoning of bread-crumbs1 sweet herbs1 pepper and salt4 ,first dip the slices of sturgeon1 in beaten yolk of egg1 then cover them with seasoning1 wrap them up closely in sheets of white paper well buttered1 broil them over a clear fire1 and send them to table either with or without the papers4 ,,stewed ,,carp4 ,having cut off the head1 tail1 and fins1 season the carp with salt1 peppers and powdered mace1 both1 inside and out4 ,rub the seasoning on very well1 and let them lay in it an hour1 ,then put them into a stew-pan with a little parsley shred fine1 a whole onion1 a little sweet marjoram1 a tea-cup of thick cream or very rich milk1 and a lump of butter rolled in flour4 ,pour in sufficient water to cover the carp1 and let it stew half an hour4 ,perch may be done in the same way4 ,you may dress a piece of sturgeon in this manner1 but you must first boil it for twenty minutes to extract the oil4 ,take off the skin before you proceed to stew the fish4 ,,chowder4 ,take a pound or more of salt pork1 and having half boiled it1 cut it into slips1 and with some of them cover the bottom of a pot4 ,then strew on some sliced onion4 ,have ready a large fresh cod1 or an equal quantity of haddock1 tutaug1 or any other firm fish4 ,cut the fish into large pieces1 and lay part of it on the pork and onions4 ,season it with pepper4 ,then cover it with a layer of biscuit1 or crackers that have been previously soaked in milk or water4 ,you may add also a layer of sliced potatoes4 ,next proceed with a second layer of pork1 onions1 fish1 c4 and continue as before till the pot is nearly full2 finishing with soaked crackers4 ,pour in about a pint and a half of cold water4 ,cover it close1 set it on hot coals1 and let it simmer about an hour4 ,then skim it1 and turn it out into a deep dish4 ,leave the gravy in the pot till you have thickened it with a piece of butter rolled in flour1 and some chopped parsley4 ,then give it one boil up1 and pour it hot into the dish4 ,chowder may be made of clams1 first cutting off the hard part4 ,,shell ,,fish ,,pickled ,,oysters4 ,take a hundred and fifty fine large oysters1 and pick off carefully the bits of shell that may be sticking to them4 ,lay the oysters in a deep dish1 and then strain the liquor over them4 ,put them into an iron skillet that is lined with porcelain1 and add salt to your taste4 ,without salt they will not be firm enough4 ,set the skillet on hot coals1 and allow the oysters to simmer till they are heated all through1 but not till they boil4 ,then take out the oysters and put them into a stone jar1 leaving the liquor in the skillet4 ,add to it a pint of clear strong vinegar1 a large tea-spoonful of blades of mace1 three dozen whole cloves1 and three dozen whole pepper corns4 ,let it come to a boil1 and when the oysters are quite cold in the jar1 pour the liquor oh them4 ,they are fit for use immediately1 but are better the next day4 ,in cold weather they will keep a week4 ,if you intend sending them a considerable distance you must allow the oysters to boil1 and double the proportions of the pickle and spice4 ,,fried ,,oysters4 ,get the largest and finest oysters4 ,after they are taken from the shell wipe each of them quite dry with a cloth4 ,then beat up in a pan yolk of egg and milk1 7in the proportion of two yolks to half a jill or a wine glass of milk17 and grate some stale broad grated very fine in a large flat dish4 ,cut up at least half a pound of fresh butter in the frying-pan1 and hold it over the fire till it is boiling hot4 ,dip the oysters all over lightly in the mixture of egg and milk1 and then roll them up and down in the grated bread1 making as many crumbs stick to them as you can4 ,put them into the frying-pan of hot butter1 and keep it over a hot fire4 ,fry them brown1 turning them that they may be equally browned on both sides4 ,if properly done they will be crisp1 and not greasy4 ,serve them1 dry in a hot dish1 and do not pour over them the butter that may be left in the pan when they are fried4 ,oysters are very good taken out of the shells and broiled on a gridiron4 ,,scolloped ,,oysters4 ,having grated a sufficiency of stale bread1 butter a deep dish1 and line the sides and bottom thickly with bread crumbs4 ,then put in a layer of seasoned oysters1 with a few very small bits of butter on them4 ,cover them thickly with crumbs1 and put in another layer of oysters and butter1 till the dish is filled up1 having a thick layer of crumbs on the top4 ,put the dish into an oven1 and bake them a very short time1 or they will shrivel4 ,serve them up hot4 ,you may bake them in large clam shells1 or in the tin scollop shells made for the purpose4 ,butter the bottom of each shell2 sprinkle it with bread crumbs2 lay on the oysters seasoned with cayenne and nutmeg1 and put a morsel of butter on each4 ,fill up the shells with a little of the oyster liquor thickened with bread crumbs1 and set them on a gridiron over coals1 browning them afterwards with a red-hot shovel4 ,,stewed ,,oysters4 ,put the oysters into a sieve1 and set it on a pan to drain the liquor from them4 ,then cut off the hard part1 and put the oysters into a stew-pan with some whole pepper1 a few blades of mace1 and some grated nutmeg4 ,add a small piece of butter rolled in flour4 ,then pour over them about half of the liquor1 or a little more4 ,set the pan on hot coals1 and simmer them gently about five minutes4 ,try one1 and if it tastes raw cook them a little longer4 ,make some thin slices of toast1 having cut off all the crust4 ,butter the toast and lay it in the bottom of a deep dish4 ,put the oysters upon it with the liquor in which they were stewed4 ,the liquor of oysters should never be thickened by stirring in flour4 ,it spoils the taste1 and gives them a sodden and disagreeable appearance1 and is no longer practised by good cooks4 ,,oyster ,,fritters4 ,have ready some of the finest and largest oysters2 drain them from the liquor and wipe them dry4 ,beat six eggs very light1 and stir into them gradually six table-spoonfuls of line sifted flour4 ,add by degrees a pint and a half of rich milk and some grated nutmeg1 and beat it to a smooth batter4 ,make your frying-pan very hot1 and put into it a piece of butter or lard4 ,when it has melted and begins to froth1 put in a small ladle-full of the batter1 drop an oyster in the middle of it1 and fry it of a light brown4 ,send them to table hot4 ,if you find your batter too thin1 so that it spreads too much in the frying-pan1 add a little more flour beaten well into it4 ,if it is too thick1 thin it with some additional milk4 ,,oyster ,,pie4 ,make a puff-paste1 in the proportion of a pound and a half of fresh butter to two pounds of sifted flour4 ,roll it out rather thick1 into two sheets4 ,butter a deep dish1 and line the bottom and sides of it with paste4 ,fill it up with crusts of bread for the purpose of supporting the lid while it is baking1 as the oysters will be too much done if they are cooked in the pie4 ,cover it with the other sheet of paste1 having first buttered the flat rim of the dish4 ,notch the edges of the pie handsomely1 or ornament them with leaves of paste which you may form with tin cutters made for the purpose4 ,make a little slit in the middle of the lid1 and stick firmly into it a paste tulip or other flower4 ,put the dish into a moderate oven1 and while the paste is baking prepare the oysters1 which should he large and fresh4 ,put them into a stew-pan with half their liquor thickened with yolk of egg boiled hard and grated1 enriched with pieces of butter rolled in bread crumbs1 and seasoned with mace and nutmeg4 ,stew the oysters five minutes4 ,when the paste is baked1 carefully take off the lid1 remove the pieces of bread1 and put in the oysters and gravy4 ,replace the lid1 and send the pie to table warm4 ,,to ,,boil ,a ,,lobster4 ,put a handful of salt into a large kettle or pot of boiling water4 ,when the water boils very hard put in the lobster1 having first brushed it1 and tied the claws together with a bit of twine4 ,keep it boiling from half an hour to an hour in proportion to its size4 ,if boiled too long the meat will be hard and stringy4 ,when it is done1 take it out1 lay it on its claws to drain1 and then wipe it dry4 ,send it to table cold1 with the body and tail split open1 and the claws taken off4 ,lay the large claws next to the body1 and the small ones outside4 ,garnish with double parsley4 ,it is scarcely necessary to mention that the head of a lobster1 and what are called the lady-fingers are not to be eaten4 ,,to ,,dress ,,lobster ,,cold4 ,put a table-spoonful of cold water on a clean plate and with the back of a wooden spoon mash into it the coral or scarlet meat of the lobster1 adding a salt-spoonful of salt1 and about the same quantity of cayenne4 ,on another part of the plate mix well together with the back of the spoon two table-spoonfuls of sweet oil1 and a tea-spoonful of made mustard4 ,then mix the whole till they are well incorporated and perfectly smooth1 adding1 at the last1 three table-spoonfuls of vinegar4 ,this quantity of seasoning is for a small lobster4 ,for a large one1 more of course will be required4 ,many persons add a tea-spoonful of powdered white sugar1 thinking that it gives a mellowness to the whole4 ,the meat of the body and claws of the lobster must be carefully extracted from the shell and minced very small ,when the dressing is smoothly and thoroughly amalgamated mix the meat with it1 and let it be handed round to the company4 ,the vinegar from a jar of ,indian pickle is by some preferred for lobster dressing4 ,you may dress the lobster immediately before you send it to table4 ,when the dressing and meat are mixed together1 pile it in a deep dish1 and smooth it with the back of a spoon4 ,stick a bunch of the small claws in the top1 and garnish with curled parsley4 ,very large lobsters are not the best1 the meat being coarse and tough4 ,,stewed ,,lobster4 ,having boiled the lobster1 extract the meat from the shell1 and cut it into very small pieces4 ,season it with a powdered nutmeg1 a few blades of mace1 and cayenne and salt to your taste4 ,mix with it a quarter of a pound of fresh butter cut small1 and two glasses of white wine or of vinegar4 ,put it into a stew-pan1 and set it on hot coals4 ,stew it about twenty minutes1 keeping the pan closely covered lest the flavour should evaporate4 ,serve it up hot4 ,if you choose1 you can send it to table in the shell1 which must first be nicely cleaned4 ,strew the meat over with sifted bread-crumbs1 and brown the top with a salamander1 or a red hot shovel held over it4 ,,fricasseed ,,lobster4 ,put the lobster into boiling salt and water1 and let it boil according to its size from a quarter of an hour to half an hour4 ,the intention is to have it parboiled only1 as it is afterwards to be fricasseed4 ,extract the meat from the shell1 and cut it into small pieces4 ,season it with white pepper1 salt1 and nutmeg2 and put it into a stew-pan with as much cream as will cover it4 ,keep the lid close2 set the pan on hot coals1 and stew it slowly for about as long a time as it was previously boiled4 ,just before you take it from the fire1 stir in the beaten yolk of an egg4 ,send it to table in a small dish placed on a larger one1 and arrange the small claws nicely round it on the large dish4 ,,potted ,,lobster4 ,parboil the lobster in boiling water well salted4 ,then pick out all the meat from the body and claws1 and beat it in a mortar with nutmeg1 mace1 cayenne1 and salt1 to your taste4 ,beat the coral separately4 ,then put the pounded meat into a large potting can of block tin with a cover4 ,press it down hard1 having arranged it in alternate layers of white meat and coral to give it a marbled or variegated appearance4 ,cover it with fresh butter1 and put it into a slow oven for half an hour4 ,when cold1 take off the butter and clarify it1 by putting it into a jar1 which1 must be set in a pan of boiling water4 ,watch it well1 and when it melts1 carefully skim off the buttermilk which will rise to the top4 ,when no more scum rises1 take it off and let it stand for a few minutes to settle1 and then strain it through a sieve4 ,put the lobster into small potting-cans1 pressing it down very hard4 ,pour the clarified butter over it1 and secure the covers tightly4 ,potted lobster is used to lay between thin slices of bread as sandwiches4 ,the clarified butter that accompanies it is excellent for fish sauce4 ,prawns and crabs may be potted in a similar manner4 ,,lobster ,,pie4 ,put two middle-sized lobsters into boiling salt and water4 ,when they are half boiled1 take the meat from the shell1 cut it into very small pieces1 and put it into a pie dish4 ,break up the shells1 and stew them in a very little water with half a dozen blades of mace and a wine-glass of vinegar4 ,then strain off the liquid4 ,beat the coral in a mortar1 and thicken the liquid with it4 ,pour this into the dish of lobster to make the gravy4 ,season it with cayenne1 salt1 and mushroom catchup1 and add bits of butter4 ,cover it with a lid of paste1 made in the proportion of half a pound of butter to a pound of flour1 notched handsomely1 and ornamented with paste leaves4 ,do not send it to table till it has cooled4 ,,to ,,boil ,,prawns4 ,throw a handful of salt into a pot of boiling water4 ,when it boils very hard1 put in the prawns4 ,let them boil a quarter of an hour1 and when you take them out lay them on a sieve to drain1 and then wipe them on a dry cloth1 and put them aside till quite cold4 ,lay a handful of curled parsley in the middle of a dish4 ,put one prawn on the top of it1 and lay the others1 all round1 as close as you can1 with the tails outside4 ,garnish with parsley4 ,eat them with salt1 cayenne1 sweet oil1 mustard and vinegar1 mixed together as for lobsters4 ,,crabs ,crabs are boiled in the same manner1 and in serving up may be arranged like prawns4 ,,hot ,,crabs4 ,having boiled the crabs1 extract all the meat from the shell1 cut it fine1 and season it to your taste with nutmeg1 salt1 and cayenne pepper4 ,add a bit of butter1 some grated bread crumbs1 and sufficient vinegar to moisten it4 ,fill the back-shells of the crab with the mixture2 set it before the fire1 and brown it by holding a red-hot shovel or a salamander a little above it4 ,cover a large dish1 with small slices of dry toast with the crust cut off4 ,lay on each slice a shell filled with the crab4 ,the shell of one crab will contain the meat of two4 ,,cold ,,crabs4 ,having taken all the meat out of the shells1 make a dressing with sweet oil1 salt1 cayenne pepper1 mustard and vinegar1 as for lobster4 ,you may add to it some hard-boiled yolk of egg1 mashed in the oil4 ,put the mixture into the back shells of the crabs1 and serve it up4 ,garnish with the small claws laid nicely round4 ,,soft ,,crabs4 ,these crabs must be cooked directly1 as they will not keep till next day4 ,remove the spongy substance from each side of the crab1 and also the little sand-bag4 ,put some lard into a pan1 and when it is boiling hot1 fry the crabs in it4 ,after you take them out1 throw in a handful of parsley1 and let it crisp2 but withdraw it before it loses its colour4 ,strew it over the crabs when you dish them4 ,make the gravy by adding cream or rich milk to the lard1 with some chopped parsley1 pepper and salt4 ,let them all boil together for a few minutes1 and then serve it up in a sauce-boat4 ,,terrapins4 ,have ready a pot of boiling water4 ,when it is boiling very hard put in the terrapins1 and let them remain in it till quite dead4 ,then take them out1 pull off the outer skin and the toe-nails1 wash the terrapins in warm water and boil them again1 allowing a tea-spoonful of salt to each terrapin4 ,when the flesh becomes quite tender so that you can pinch it off1 take them out of the shell1 remove the sand-bag1 and the gall1 which you must be careful not to break1 as it will make the terrapin so bitter as to be uneatable4 ,cut up all the other parts of the inside with the meat1 and season it to your taste with black and cayenne pepper1 and salt4 ,put all into a stew-pan with the juice or liquor that it has given out in cutting up1 but not any water4 ,to every two terrapins allow a quarter of a pound of butter divided into pieces and rolled in flour1 two glasses of ,madeira1 and the yolks of two eggs4 ,the eggs must be beaten1 and not stirred in till a moment before it goes to table4 ,keep it closely covered4 ,stew it gently till every thing is tender1 and serve it up hot in a deep dish4 ,terrapins1 after being boiled by the cook1 may be brought to table plain1 with all the condiments separate1 that the company may dress them according to taste4 ,for this purpose heaters or chafing-dishes must be provided for each plate4 ,,pickled ,,lobster4 ,take half a dozen fine lobsters4 ,put them into boiling salt and water1 and when they are all done1 take them out and extract all the meat from the shells1 leaving that of the claws as whole as possible1 and cutting the flesh of the body into large pieces nearly of the same size4 ,season a sufficient quantity of vinegar very highly with whole pepper-corns1 whole cloves1 and whole blades of mace4 ,put the pieces of lobster into a stew-pan1 and pour on just sufficient vinegar to keep them well covered4 ,set it over a moderate fire2 and when it has boiled hard about five minutes1 take out the lobster1 and let the pickle boil by itself for a quarter of an hour4 ,when the pickle and lobster are both cold1 put them together into a broad flat stone jar4 ,cover it closely1 and set it away in a cool place4 ,eat the pickled lobster with oil1 mustard1 and vinegar1 and have bread and butter with it4 ,,directions ,,for ,,cooking ,,meat4 ,,beef4 ,,general ,,remarks4 ,when beef is good1 it will have a fine smooth open grain1 and it will feel tender when squeezed or pinched in your fingers4 ,the lean should be of a bright carnation red1 and the fat white rather than yellow--the suet should be perfectly white4 ,if the lean looks dark or purplish1 and the fat very yellow1 do not buy the meat4 ,see that the butcher has properly jointed the meat before it goes home4 ,for good tables1 the pieces generally roasted are the sirloin and the fore and middle ribs4 ,in genteel houses other parts are seldom served up as roast-beef4 ,in small families the ribs are the most convenient pieces4 ,a whole sirloin is too large1 except for a numerous company1 but it is the piece most esteemed4 ,the best beef-steaks are those cut from the ribs1 or from the inner part of the sirloin4 ,all other pieces are1 for this purpose1 comparatively hard and tough4 ,the round is generally corned or salted1 and boiled4 ,it is also used for the dish called beef a-la-mode4 ,the legs make excellent soup2 the head and tail are also used for that purpose4 ,the tongue when fresh is never cooked except for mince-pies4 ,corned or salted it is seldom liked1 as in that state it has a faint sickly taste that few persons can relish4 ,but when pickled and afterwards smoked 7the only good way of preparing a tongue7 it is highly and deservedly esteemed4 ,the other pieces of the animal are generally salted and boiled4 ,or when fresh they may be used for soup or stews1 if not too fat4 ,if the state of the weather will allow you to keep fresh beef two or three days1 rub it with salt1 and wrap it in a cloth4 ,in summer do not attempt to keep it more than twenty-four hours2 and not then unless you can conveniently lay it in ice1 or in a spring-house4 ,in winter if the beef is brought from market frozen1 do not cook it that day unless you dine very late1 as it will be impossible to get it sufficiently done--meat that has been frozen requiring double the usual time4 ,to thaw it1 lay it in cold water1 which is the only way to extract the frost without injuring the meat4 ,it should remain in the water three hours1 or more4 ,,to ,,roast ,,beef4 ,the fire should be prepared at least half an hour before the beef is put down1 and it should be large1 steady1 clear1 and bright1 with plenty of fine hot coals at the bottom4 ,the best apparatus for the purpose is the well-known roaster frequently called a tin-kitchen4 ,wash the meat in cold water1 and then wipe it dry1 and rub it with salt4 ,take care not to run the spit through the best parts of it4 ,it is customary with some cooks to tie blank paper over the fat1 to prevent it from melting and wasting too fast4 ,put it evenly into the roaster1 and do not set it too near the fire1 lest the outside of the meat should be burned before the inside is heated4 ,put some nice beef-dripping or some lard into the pan or bottom of the roaster1 and as soon as it melts begin to baste the beef with it2 taking up the liquid with a long spoon1 and pouring it over the meat so as to let it trickle down again1 into the pan4 ,repeat this frequently while it is roasting2 after a while you can baste it with its own fat4 ,turn the spit often1 so that the meat may be equally done on all sides4 ,once or twice draw back the roaster1 and improve the fire by clearing away the ashes1 bringing forward the hot coals1 and putting on fresh fuel at the back4 ,should a coal fall into the dripping-pan take it out immediately4 ,an allowance of about twenty minutes to each pound of meat is the time commonly given for roasting2 but this rule1 like most others1 admits of exceptions according to circumstances4 ,also1 some persons like their meat very much done2 others prefer it rare1 as it is called4 ,in summer1 meat will roast in a shorter time than in winter4 ,when the beef is nearly done1 and the steam draws towards the fire1 remove the paper that has covered the fat part1 sprinkle on a little salt1 and having basted the meat well with the dripping1 pour off nicely 7through the spout of the roaster7 all the liquid fat from the top of the gravy4 ,lastly1 dredge the meat very lightly with a little flour1 and baste it with fresh butter4 ,this will give it a delicate froth4 ,to the gravy that is now running from the meat add nothing but a tea-cup of boiling water4 ,skim it1 and send it to table in a boat4 ,serve up with the beef in a small deep plate1 scraped horseradish moistened with vinegar4 ,fat meat requires more roasting than lean1 and meat that has been frozen will take nearly double the usual time4 ,basting the meat continually with flour and water is a bad practice1 as it gives it a coddled parboiled appearance1 and diminishes the flavour4 ,these directions for roasting beef will apply equally to mutton4 ,pickles are generally eaten with roast beef4 ,french mustard is an excellent condiment for it4 ,in carving begin by cutting a slice from the side4 ,,to ,,save ,,beef-,,dripping4 ,pour off through the spout of the roaster or tin-kitchen1 all the fat from the top of the gravy1 after you have done basting the meat with it4 ,hold a little sieve under the spout1 and strain the dripping through it into a pan4 ,set it away in a cool place2 and next day when it is cold and congealed1 turn the cake of fat1 and scrape with a knife the sediment from the bottom4 ,pat the dripping into a jar2 cover it tightly1 and set it away in the refrigerator1 or in the coldest place you have4 ,it will be found useful for frying1 and for many other purposes4 ,mutton-dripping cannot be used for any sort of cooking1 as it communicates to every thing the taste of tallow4 ,,baked ,,beef4 ,this is a plain family dish1 and is never provided for company4 ,take a nice but not a fat piece of fresh beef4 ,wash it1 rub it with salt1 and place it on a trivet in a deep block tin or iron pan4 ,pour a little water into the bottom1 and put under and round the trivet a sufficiency of pared potatoes1 either white or sweet ones4 ,put it into a hot oven1 and let it bake till thoroughly done1 basting it frequently with its own gravy4 ,then transfer it to a hot dish1 and serve up the potatoes in another4 ,skim the gravy1 and send it to table in a boat4 ,or you may boil the potatoes1 mash them with milk1 and put them into the bottom of the pan about half an hour before the meat is done baking4 ,press down the mashed potatoes hard with the back of a spoon1 score them in cross lines over the top1 and let them1 brown under the meat1 serving them up laid round it4 ,instead of potatoes1 you may put in the bottom of the pan what is called a ,yorkshire pudding1 to be baked under the meat4 ,to make this pudding1--stir gradually four table-spoonfuls of flour into a pint of milk1 adding a salt-spoon of salt4 ,beat three eggs very light1 and mix them gradually with the milk and flour4 ,see that the batter is not lumpy4 ,do not put the pudding under the meat at first1 as if baked too long it will be hard and solid4 ,after the meat has baked till the pan is quite hot and well greased with the drippings1 you may put in the batter2 having continued stirring it till the last moment4 ,if the pudding is so spread over the pan as to be but an inch thick1 it will require about two hours baking1 and need not be turned4 ,if it is thicker than an inch1 you must 7after it is brown on the top7 loosen it in the pan1 by inserting a knife beneath it1 and having cut it across into four pieces1 turn them all nicely that the other side may be equally done4 ,but this pudding is lighter and better if laid so thin as not to require turning4 ,when you serve up the beef lay the pieces of pudding round it1 to be eaten with the meat4 ,veal may be baked in this manner with potatoes or a pudding4 ,also fresh pork4 ,,to ,,boil ,,corned ,,or ,,salted ,,beef4 ,the best piece is the round4 ,you may either boil it whole1 or divide it into two1 or even three pieces if it is large1 taking care that each piece shall have a portion of the fat4 ,wash it well2 and1 if very salt1 soak it in two waters4 ,skewer it up tightly and in a good compact shape1 wrapping the flap piece firmly round it4 ,tie it round with broad strong tape1 or with a strip of coarse linen4 ,put it into a large pot1 and cover it well with water4 ,it will be found a convenience to lay it on a fish drainer4 ,hang it over a moderate fire that it may heat gradually all through4 ,carefully take off the scum as it rises1 and when no more appears1 keep the pot closely covered1 and let it boil slowly and regularly1 with the fire at an equal temperature4 ,allow three hours and a half to a piece weighing about twelve pounds1 and from that to four or five hours in proportion to the size4 ,turn the meat twice in the pot while it is boiling4 ,put in some carrots and turnips about two hours after the meat4 ,many persons boil cabbage in the same pot with the beef1 but it is a much nicer way to do the greens in a separate vessel1 lest they become saturated with the liquid fat4 ,cauliflower or brocoli 7which are frequent accompaniments to corned beef7 should never be boiled with it4 ,wash the cabbage in cold water1 removing the outside leaves1 and cutting the stalk close4 ,examine all the leaves carefully1 lest insects should be lodged among them4 ,if the cabbage is large1 divide it into quarters4 ,put it into a pot of boiling water with a handful of salt1 and boil it till the stalk is quite tender4 ,half an hour will generally be sufficient for a small young cabbage2 an hour for a large full-grown one4 ,drain it well before you dish it4 ,if boiled separately from the meat1 have ready some melted butter to eat with it4 ,should you find the beef under-done1 you may reboil it next day2 putting it into boiling-water and letting it simmer for half an hour or more1 according to its size4 ,cold corned beef will keep very well for some days wrapped in several folds of a thick linen cloth1 and set away in a cool dry place4 ,in carving a round of beef1 slice it horizontally and very thin4 ,do not help any one to the outside pieces1 as they are generally too hard and salt4 ,french mustard is very nice with corned beef4 ,footnote3 ,french mustard is made of the very best mustard powder1 diluted with vinegar1 and flavoured with minced tarragon leaves1 and a minced clove of garlic2 all mixed with a wooden spoon4 ,this receipt will apply equally to any piece of corned beef1 except that being less solid than the round1 they will1 in proportion to their weight1 require rather less time to boil4 ,in dishing the meat1 remove the wooden skewers and substitute plated or silver ones4 ,many persons think it best 7and they are most probably right7 to stew corned beef rather than to boil it4 ,if you intend to stew it1 put no more water in the pot than will barely cover the meat1 and keep it gently simmering over a slow fire for four1 five1 or six hours1 according to the size of the piece4 ,,to ,,broil ,,beef-,,steaks4 ,the best beef-steaks are those cut from the ribs or from the inside of the sirloin4 ,all other parts are for this purpose comparatively hard and tough4 ,they should be cut about three quarters of an inch thick1 and1 unless the beef is remarkably fine and tender1 the steaks will be much improved by beating them on both sides with a steak mallet1 or with a rolling-pin4 ,do not season them till you take them from the fire4 ,have ready on your hearth a fine bed of clear bright coals1 entirely free from smoke and ashes4 ,set the gridiron over the coals in a slanting direction1 that the meat may not be smoked by the fat dropping into the fire directly under it4 ,when the gridiron is quite hot1 rub the bars with suet1 sprinkle a little salt over the coals1 and lay on the steaks4 ,turn them frequently with a pair of steak-tongs1 or with a knife and fork4 ,a quarter of an hour is generally sufficient time to broil beef-steak4 ,for those who like them under-done or rare1 ten or twelve minutes will be enough4 ,when the fat blazes and smokes very much as it drips into the fire1 quickly remove the gridiron for a moment1 till the blaze has subsided4 ,after they are browned1 cover the upper side of the steaks with an inverted plate or dish to prevent the flavour from evaporating4 ,rub a dish with a shalot1 or small onion1 and place it near the gridiron and close to the fire1 that it may be well heated4 ,in turning the steak drop the gravy that may be standing on it into this dish1 to save it from being lost4 ,when the steaks are done1 sprinkle them with a little salt and pepper1 and lay them in a hot dish1 putting on each a piece of fresh butter4 ,then1 if it is liked1 season them with1 a very little raw shalot1 minced as finely as possible1 and moistened with a spoonful of water2 and stir a tea-spoonful of catchup into the gravy4 ,send the steaks to table very hot1 in a covered dish4 ,you may serve up with them onion sauce in a small tureen4 ,pickles are frequently eaten with beef-steaks4 ,mutton chops may be broiled in the same manner4 ,,to ,,fry ,,beef-,,steaks4 ,beef-steaks for frying should be cut thinner than for broiling4 ,take them from the ribs or sirloin1 and remove the bone4 ,beat them to make them tender4 ,season them with salt and pepper4 ,put some fresh butter1 or nice beef-dripping into a frying pan1 and hold it over a clear bright fire till it boils and has done hissing4 ,then put in the steaks1 and 7if you like them7 some sliced onions4 ,fry them about a quarter of an hour1 turning them frequently4 ,steaks1 when fried1 should be thoroughly done4 ,after they are browned1 cover them with a large plate to keep in the juices1 ,have ready a hot dish1 and when they are done1 take out the steaks and onions and lay them in it with another dish on the top1 to keep them hot while you give the gravy in the pan another boil up over the fire4 ,you may add to it a spoonful of mushroom catchup4 ,pour the gravy over the steakes1 and send them to table as hot as possible4 ,mutton chops may be fried in this manner4 ,,beef-,,steak ,,pudding4 ,for a small pudding take a pound of fresh beef suet4 ,clear it from the skin and the stringy fibres1 and mince it as finely as possible4 ,sift into a large pan two pounds of fine flour1 and add the suet gradually1 rubbing it fine with your hands and mixing it thoroughly4 ,then pour in1 by degrees1 enough of cold water to make a stiff dough4 ,roll it out into a large even sheet4 ,have ready about a pound and a half of the best beef-steak1 omitting the bone and fat which should be all cut off4 ,divide the steak into small thin pieces1 and beat them well to make them tender4 ,season them with pepper and salt1 and1 if convenient1 add some mushrooms4 ,lay the beef in the middle of the sheet of paste1 and put on the top a bit of butter rolled in flour4 ,close the paste nicely over the meat as if you were making a large dumpling4 ,dredge with flour a thick square cloth1 and tie the pudding up in it1 leaving space for it to swell4 ,fasten the string very firmly1 and stop up with flour the little gap at the tying-place so that no water can get in4 ,have ready a large pot of boiling water4 ,put the pudding into it1 and let it boil fast three hours or more4 ,keep up a good fire under it1 as if it stops boiling a minute the crust will be heavy4 ,have a kettle of boiling water at the fire to replenish the pot if it wastes too much4 ,do not take up the pudding till the moment before it goes to table4 ,mix some catchup with the gravy on your plate4 ,for a large pudding you must have two pounds of suet1 three pounds of flour1 and two pounds and a half of meat4 ,it must boil at least five hours4 ,all the fat must be removed from the meat before it goes into the pudding1 as the gravy cannot be skimmed when enclosed in the crust4 ,you may boil in the pudding some potatoes cut into slices4 ,a pudding of the lean of mutton chops may be made in the same manner2 also of venison steaks4 ,a ,,beef-,,steak ,,pie4 ,make a good paste in the proportion of a pound of butter to two pounds of sifted flour4 ,divide it in half1 and line with one sheet of it the bottom and sides of a deep dish1 which must first be well buttered4 ,have ready two pounds of the best beef-steak1 cut thin1 and well beaten2 the bone and fat being omitted4 ,season it with pepper and salt4 ,spread a layer of the steak at the bottom of the pie1 and on it a layer of sliced potato1 and a few small bits of butter rolled in flour4 ,then another layer of meat1 potato1 c41 till the dish is full4 ,you may greatly improve the flavour by adding mushrooms1 or chopped clams or oysters1 leaving out the hard parts4 ,if you use clams or oysters1 moisten the other ingredients with a little of their liquor4 ,if not1 pour in1 at the last1 half a pint of cold water1 or less if the pie is small4 ,cover the pie with the other sheet of paste as a lid1 and notch the edges handsomely1 having reserved a little of the paste to make a flower or tulip to stick in the slit at the top4 ,bake it in a quick oven an hour and a quarter1 or longer1 in proportion to its size4 ,send it to table hot4 ,you may make a similar pie of mutton chops1 or veal cutlets1 or venison steaks1 always leaving out the bone and fat4 ,many persons in making pies stew the meat slowly in a little water till about half done1 and they then put it with its gravy into the paste and finish by baking4 ,in this case add no water to the pie1 as there will be already sufficient liquid ,if you half-stew the meat1 do the potatoes with it4 ,a-,,la-,,mode ,,beef4 ,take the bone out of a round of fresh beef1 and beat the meat well all over to make it tender4 ,chop and mix together equal quantities of sweet marjoram and sweet basil1 the leaves picked from the stalks and rubbed fine4 ,chop also some small onions or shalots1 and some parsley2 the marrow from the bone of the beef2 and a quarter of a pound1 or more of suet4 ,add two penny rolls of stale bread grated2 and pepper1 salt1 and nutmeg to your taste4 ,mix all these ingredients well1 and bind them together with the beaten yolks of four eggs4 ,fill with this seasoning the place from whence you took out the bone2 and rub what is left of it all over the outside of the meat4 ,you must1 of course1 proportion the quantity of stuffing to the size of the round of beef4 ,fasten it well with skewers1 and tie it round firmly with a piece of tape1 so as to keep it compact and in good shape4 ,it is best to prepare the meat the day before it is to be cooked4 ,cover the bottom of a stew-pan with slices of bacon4 ,lay the beef upon them1 and cover the top of the meat with more slices of bacon4 ,place round it four large onions1 four carrots1 and four turnips1 all cut in thick slices4 ,pour in from half a pint to a pint of water1 and if convenient1 add two calves' feet cut in half4 ,cover the pan closely1 set it in an oven and let it bake for at least six hours2 or seven or eight1 according to the size4 ,when it is thoroughly done1 take out the beef and lay it on a dish with the vegetables round it4 ,remove the bacon and calves' feet1 and 7having skimmed the fat from the gravy carefully7 strain it into a small sauce-pan2 set it on hot coals1 and stir into it a tea-cupful of port wine1 and the same quantity of pickled mushrooms4 ,let it just come to a boil1 and then send it to table in a sauce-tureen4 ,if the beef is to be eaten cold1 you may ornament it as follows3-- ,glaze it all over with beaten white of egg4 ,then cover it with a coat of boiled potato grated finely4 ,have ready some slices of cold boiled carrot1 and also of beet-root4 ,cut them into the form of stars or flowers1 and arrange them handsomely over the top of the meat by sticking them on the grated potato4 ,in the centre place a large bunch of double parsley1 interspersed with flowers cut out of raw turnips1 beets1 and carrots1 somewhat in imitation of white and red roses1 and marygolds4 ,fix the flowers on wooden skewers concealed with parsley4 ,cold a-la-mode beef prepared in this manner will at a little distance look like a large iced cake decorated with sugar flowers4 ,you may dress a fillet of veal according to this receipt4 ,of course it will require less time to stew4 ,,to ,,stew ,,beef4 ,take a good piece of fresh beef4 ,it must not be too fat4 ,wash it1 rub it with salt1 and put it into a pot with barely sufficient water to cover it4 ,set it over a slow fire1 and after it has stewed an hour1 put in some potatoes pared and cut in half1 and some parsnips1 scraped and split4 ,let them stew with the beef till quite tender4 ,turn the meat several times in the pot4 ,when all is done1 serve up the meat and vegetables together1 and the gravy in a boat1 having first skimmed it4 ,this is a good family dish4 ,you may add turnips 7pared and sliced7 to the other vegetables4 ,fresh pork may be stewed in this manner1 or with sweet potatoes4 ,,to ,,stew ,a ,,round ,,of ,,beef4 ,trim off some pieces from a round of fresh beef--take out the bone and break it4 ,put the bone and the trimmings into a pan with some cold water1 and add an onion1 a carrot1 and a turnip all cut in pieces1 and a bunch1 of sweet herbs4 ,simmer them for an hour1 and having skimmed it well1 strain off the liquid4 ,season the meat highly with what is called kitchen pepper1 that is1 a mixture1 in equal quantities1 of black or white pepper1 allspice1 cinnamon1 cloves1 ginger and nutmeg1 all finely powdered4 ,fasten it with skewers1 and tie it firmly round with tape4 ,lay skewers in the bottom of the stew-pan2 place the beef upon them1 and then pour over it the gravy you have prepared from the bone and trimmings4 ,simmer it about an hour and a half1 and then turn the meat over1 and add to it three carrots1 three turnips1 and two onions all sliced1 and a glass of tarragon vinegar4 ,keep the lid close1 except when you are skimming off the fat4 ,let the meat stew till it is thoroughly done and tender throughout4 ,the time will depend on the size of the round4 ,it may require from five or six to eight hours4 ,just before you take it up1 stir into the gravy a table-spoonful or two of mushroom catchup1 a little made mustard1 and a piece of butter rolled in flour4 ,send it to table hot1 with the gravy poured round it4 ,,another ,,way ,,to ,,stew ,a ,,round ,,of ,,beef1 ,take a round of fresh beef 7or the half of one if it is very large7 and remove the bone4 ,the day before you cook it1 lay it in a pickle made of equal proportions of water and vinegar with salt to your taste4 ,next morning take it out of the pickle1 put it into a large pot or stew-pan1 and just cover it with water4 ,put in with it two or three large onion a few cloves1 a little whole black pepper1 and a large glass of port or claret4 ,if it is a whole round of beef allow two glasses of wine4 ,stew it slowly for at least four hours or more1 in proportion to its size4 ,it must be thoroughly done1 and tender all through4 ,an hour before you send it to table take the meat out of the pot1 and pour the gravy into a pan4 ,put a large lump of butter into the pot1 dredge the beef with flour1 and return it to the pot to brown1 turning it often to prevent its burning4 ,or it will be better to put it into a ,dutch oven4 ,cover the lid with hot coals1 renewing them as they go out4 ,take the gravy that you poured from the meat1 and skim off all the fat4 ,put it into a sauce-pan1 and mix with it a little butter rolled in flour1 and add some more cloves and wine4 ,give it a boil up4 ,if it is not well browned1 burn some sugar on a hot shovel1 and stir it in4 ,if you like it stuffed1 have ready when you take the meat out of the pickle1 a force-meat of grated bread crumbs1 sweet herbs1 butter1 spice1 pepper and salt1 and minced parsley1 mixed with beaten yolk of egg4 ,fill with this the opening from whence you took the bone1 and bind a tape firmly round the meat4 ,,beef ,,bouilli4 ,take part of a round of fresh beef 7or if you prefer it a piece of the flank or brisket7 and rub it with salt4 ,place skewers in the bottom of the stew-pot1 and lay the meat upon them with barely water enough to cover it4 ,to enrich the gravy you may add the necks and other trimmings of whatever poultry you may happen to have2 also the root of a tongue1 if convenient4 ,cover the pot1 and set it over a quick fire4 ,when it boils and the scum has risen1 skim it well1 and then diminish the fire so that the meat shall only simmer2 or you may set the pot on hot coals4 ,then put in four or five carrots sliced thin1 a head of celery cut up1 and four or fire sliced turnips4 ,add a bunch of sweet herbs1 and a small table-spoonful of black pepper-corns tied in a thin muslin rag4 ,let it stew slowly for four or fire hours1 and then add a dozen very small onions roasted and peeled1 and a large table-spoonful of capers or nasturtians4 ,you may1 if you choose1 stick a clove in each onion4 ,simmer it half an hour longer1 then take up the meat1 and place-it in a dish1 laying the vegetables round it4 ,skim and strain the gravy2 season it with catchup1 and made mustard1 and serve it up in a boat4 ,mutton may be cooked in this manner4 ,,hashed ,,beef4 ,take some roast beef that has been very much under-done1 and having cut off the fat and skin1 put the trimmings with the bones broken up into a stew-pan with two large onions sliced1 a few sliced potatoes1 and a bunch of sweet herbs4 ,add about a pint of warm water1 or broth if you have it4 ,this is to make the gravy4 ,cover it closely1 and let it simmer for about an hour4 ,then skim and strain it1 carefully removing every particle of fat4 ,take another stew-pot1 and melt in it a piece of butter1 about the size of a large walnut4 ,when it has melted1 shake in a spoonful of flour4 ,stir it a few minutes1 and then add to it the strained gravy4 ,let it come to a boil1 and then put to it a table-spoonful of catchup1 and the beef cut either in thin small slices or in mouthfuls4 ,let it simmer from five to ten minutes1 but do not allow it to boil1 lest 7having been cooked already7 it should become tasteless and insipid4 ,serve it up in a deep dish with thin slices of toast cut into triangular or pointed pieces1 the crust omitted4 ,dip the toast in the gravy1 and lay the pieces in regular order round the sides of the dish4 ,you may hash mutton or veal in the same manner1 adding sliced carrots1 turnips1 potatoes1 or any vegetables you please4 ,tomatas are an improvement4 ,to hash cold meat is an economical way of using it2 but there is little or no nutriment in it after being twice cooked1 and the natural flavour is much impaired by the process4 ,hashed meat would always be much better if the slices were cut from the joint or large piece as soon as it leaves the table1 and soaked in the gravy till next day4 ,,beef ,,cakes4 ,take some cold roast beef that has been under-done1 and mince it very fine4 ,mix with it grated bread crumbs1 and a little chopped onion and parsley4 ,season it with pepper and salt1 and moisten it with some beef-dripping and a little walnut or onion pickle4 ,some scraped cold tongue or ham will be found an improvement4 ,make it into broad flat cakes1 and spread a coat of mashed potato thinly on the top and bottom of each4 ,lay a small bit of butter on the top of every cake1 and set them in an oven to warm and brown4 ,beef cakes are frequently a breakfast dish4 ,any other cold fresh meat may be prepared in the same manner4 ,cold roast beef may be cut into slices1 seasoned with salt and pepper1 broiled a few minutes over a clear fire1 and served up hot with a little butter spread on them4 ,,to ,,roast ,a ,,beef',s ,,heart4 ,cut open the heart1 and 7having removed the ventricles7 soak it in cold water to free it from the blood1 ,parboil it about ten minutes4 ,prepare1 a force-meat of grated bread crumbs1 butter or minced suet1 sweet marjoram and parsley chopped fine1 a little grated lemon-peel1 nutmeg1 pepper1 and salt to your taste1 and some yolk of egg to bind the ingredients4 ,stuff the heart with the force-meat1 and secure the opening by tying a string around it4 ,put it on a spit1 and roast it till it is tender throughout4 ,add to the gravy a piece of butter rolled in flour1 and a glass of red wine4 ,serve up the heart very hot in a covered dish4 ,it chills immediately4 ,eat currant jelly with it4 ,boiled beef's heart is frequently used in mince pies4 ,,to ,,stew ,a ,,beef',s ,,heart4 ,clean the heart1 and cut it lengthways into large pieces4 ,put them into a pot with a little salt and pepper1 and cover them with cold water4 ,parboil them for a quarter of an hour1 carefully skimming off the blood that rises to the top4 ,then take them out1 cut them1 into mouthfuls1 and having strained the liquid1 return them to it1 adding a head or two of chopped celery1 a few sliced onions1 a dozen potatoes pared and quartered1 and a piece of butter rolled in flour4 ,season with whole pepper1 and a few cloves if you like4 ,let it stew slowly till all the pieces of heart and the vegetables are quite tender4 ,you may stew a beef's kidney in the same manner4 ,the heart and liver of a calf make a good dish cooked as above4 ,,to ,,dress ,,beef ,,kidney4 ,having soaked a fresh kidney in cold water and dried it in a cloth1 cut it into mouthfuls1 and then mince it fine4 ,dust it with flour4 ,put some butter into a stew-pan over a moderate fire1 and when it boils put in the minced kidney4 ,when you have browned it in the butter1 sprinkle on a little salt and cayenne pepper1 and pour in a very little boiling water4 ,add a glass of champagne or other wine1 or a large tea-spoonful of mushroom catchup1 or of walnut pickle4 ,cover the pan closely1 and let it stew till the kidney is tender4 ,send it to table hot in a covered dish4 ,it is eaten generally at breakfast4 ,,to ,,boil ,,tripe4 ,wash it well in warm water1 and trim it nicely1 taking off all the fat4 ,cut it into small pieces1 and put it on to boil five hours before dinner1 in water enough to cover it very well4 ,after it has boiled four hours1 pour off the water1 season the tripe with pepper and salt1 and put it into a pot with milk and water mixed in equal quantities4 ,boil it an hour in the milk and water4 ,boil in a sauce-pan ten or a dozen onions4 ,when they are quite soft1 drain them in a cullender1 and mash them4 ,wipe out your sauce-pan and put them on again1 with a bit of butter rolled in flour1 and a wine-glass of cream or milk4 ,let them boil up1 and add them to the tripe just before you send it to table4 ,eat it with pepper1 vinegar1 and mustard4 ,,tripe ,,and ,,oysters4 ,having boiled the tripe in milk and water1 for four or five hours till it is quite tender1 gut it up into small pieces4 ,put it into a stew-pan with just milk enough to cover it1 and a few blades of mace4 ,let it stew about five minutes1 and then put in the oysters1 adding a large piece of butter rolled-in flour1 and salt and cayenne pepper to your taste4 ,let it stew five minutes longer1 and then send it to table in a tureen2 first skimming off whatever fat may float on the surface4 ,,to ,,fry ,,tripe4 ,boil the tripe the day before1 till it is quite tender1 which it will not be in less than four or five hours4 ,then cover it and set it away4 ,next day cut it into long slips1 and dip each piece into beaten yolk of egg1 and afterwards roll them in grated bread crumbs4 ,have ready in a frying-pan over the fire1 some good beef-dripping4 ,when it is boiling hot put in the tripe1 and fry it about ten minutes1 till of a light brown4 ,you may serve it up with onion sauce4 ,boiled tripe that has been left from the dinner of the preceding day may be fried in this manner4 ,,pepper ,,pot4 ,take four pounds of tripe1 and four ox feet4 ,put them into a large pot with as much water as will cover them1 some whole pepper1 and a little salt4 ,hang them over the fire early in the morning4 ,let them boil slowly1 keeping the pot closely covered4 ,when the tripe is quite tender1 and the ox feet boiled to pieces1 take them out1 and skim the liquid and strain it4 ,then cut the tripe into small pieces2 put it back into the pot1 and pour the soup or liquor over it4 ,have ready some sweet herbs chopped fine1 some sliced onions1 and some sliced potatoes4 ,make some small dumplings with flour and batter4 ,season the vegetables well with pepper and salt1 and put them into the pot4 ,have ready a kettle of boiling water1 and pour on as much as will keep the ingredients covered while boiling1 but take care not to weaken the taste by putting too much water4 ,add a large piece of butter rolled in flour1 and lastly put in the dumplings4 ,let it boil till all the things are thoroughly done1 and then serve it up in the tureen4 ,,to ,,boil ,a ,,smoked ,,tongue4 ,in buying dried tongues1 choose those that are thick and plump1 and that have the smoothest skins4 ,they are the most likely to be young and tender4 ,a smoked tongue should soak in cold water at least all night4 ,one that is very hard and dry will require twenty-four hours' soaking4 ,when you boil it put it into a pot full of cold water4 ,set it over a slow fire that it may heat gradually for an hour before it comes to a boil4 ,then keep it simmering from three and a half to four hours1 according to its size and age4 ,probe it with a fork1 and do not take it up till it is tender throughout4 ,send it to table with mashed potato laid round it1 and garnish with parsley4 ,do not split it in half when you dish it1 as is the practice with some cooks4 ,cutting it lengthways spoils the flavour1 and renders it comparatively insipid4 ,if you wish to serve up the tongue very handsomely1 rub it with yolk of egg after you take it from the pot1 and strew over it grated bread crumbs2 baste it with butter1 and set it before the fire till it becomes of a light brown4 ,cover the root 7which is always an unsightly object7 with thick sprigs of double parsley2 and 7instead of mashed potato7 lay slices of currant jelly all round the tongue4 ,,to ,,boil ,a ,,salted ,,or ,,pickled ,,tongue4 ,put it into boiling water1 and let it boil three hours or more1 according to its size4 ,when you take it out peel and trim it1 and send it to table surrounded with mashed potato1 and garnished with sliced carrot4 ,,to ,,corn ,,beef4 ,wash the beef well1 after it has lain awhile in cold water4 ,then drain and examine it1 take out all the kernels1 and rub it plentifully with salt4 ,it will imbibe the salt more readily after being washed4 ,in cold weather warm the salt by placing it before the fire4 ,this will cause it to penetrate the meat more thoroughly4 ,in summer do not attempt to corn any beef that has not been fresh killed1 and even then it will not keep more than a day and a half or two days4 ,wash and dry it1 and rub a great deal of salt well into it4 ,cover it carefully1 and keep it in a cold dry cellar4 ,pork is corned in the same manner4 ,,to ,,pickle ,,beef ,,or ,,tongues4 ,the beef must be fresh killed1 and of the best kind4 ,you must wipe every piece well1 to dry it from the blood and moisture4 ,to fifty pounds of meat allow two pounds and a quarter of coarse salt1 two pounds and a quarter of fine salt1 one ounce and a half of saltpetre1 one pound and a half of brown sugar1 and one quart of molasses4 ,mix all these ingredients well together1 boil and skim it for about twenty minutes1 and when no more scum rises1 take it from the fire4 ,have ready the beef in a large tub1 or in a barrel2 pour the brine gradually upon it with a ladle1 and as it cools rub it well into every part of the meat4 ,a molasses hogshead sawed in two is a good receptacle for pickled meat4 ,cover it well with a thick cloth1 and look at it frequently1 skimming off whatever may float on the top1 and basting the meat with the brine4 ,in about a fortnight the beef will be fit for use4 ,tongues may be put into the same cask with the beef1 one or two at a time1 as you procure them from the butcher4 ,none of them will be ready for smoking in less than six weeks2 but they had best remain in pickle two or three months4 ,they should not be sent to the smoke-house later than ,march4 ,if you do them at home1 they will require three weeks' smoking over a wood fire4 ,hang them with the root or large end upwards4 ,when done1 sew up each tongue tightly in coarse linen1 and hang them up in a dark dry cellar4 ,pickled tongues without smoking are seldom liked4 ,the last of ,october is a good time for putting meat into pickle4 ,if the weather is too warm or too cold1 it will not take the salt well4 ,in the course of the winter the pickle may probably require a second boiling with additional ingredients4 ,half an ounce of pearl-ash added to the other articles will make the meat more tender1 but many persons thinks it injures the taste4 ,the meat must always be kept completely immersed in the brine4 ,to effect this a heavy board should be laid upon it4 ,,dried ,,or ,,smoked ,,beef4 ,the best part for this purpose is the round1 which you must desire the butcher to cut into four pieces4 ,wash the meat and dry it well in a cloth4 ,grind or beat to powder an equal quantity of cloves and allspice1 and having mixed them together1 rub them well into the beef with your hand4 ,the spice will be found a great improvement both to the taste and smell of the meat4 ,have ready a pickle made precisely as that in the preceding article4 ,boil and skim it1 and 7the meat having been thoroughly rubbed all over with the spice7 pour on the pickle1 as before directed4 ,keep the beef in the pickle at least six weeks1 and then smoke it about three weeks4 ,smoked beef is brought on the tea-table either shaved into thin chips without cooking1 or chipped and fried with a little butter in a skillet1 and served up hot4 ,this receipt for dried or smoked beef will answer equally well for venison ham1 which is also used as a relish at the tea-table4 ,mutton hams may be prepared in the same way4 ,,potted ,,beef4 ,take a good piece of a round of beef1 and cut off all the fat4 ,rub the lean well with salt1 and let it lie two days4 ,then put it into a jar1 and add to it a little water in the proportion of half a pint to three pounds of meat4 ,cover the jar as closely as possible1 7the best cover will be a coarse paste or dough7 and set it in a slow oven1 or in a vessel of boiling water for about four hours4 ,then drain off all the gravy and set the meat before the fire that all the moisture may be drawn out4 ,pull or cut it to pieces and pound it for a long time in a mortar with pepper1 allspice1 cloves1 mace1 nutmeg1 and oiled fresh butter1 adding these ingredients gradually1 and moistening it with a little of the gravy4 ,you must pound it to a fine paste1 or till it becomes of the consistence of cream1 cheese4 ,put it into potting cans1 and cover it an inch thick with fresh butter that has been melted1 skimmed1 and strained4 ,tie a leather over each pot1 and keep them closely covered4 ,set them in a dry place4 ,game and poultry may be potted in this manner ,,veal4 ,,general ,,remarks4 ,the fore-quarter of a calf comprises the neck1 breast1 and shoulder3 the hind-quarter consists of the loin1 fillet1 and knuckle4 ,separate dishes are made of the head1 heart1 liver1 and sweet-bread4 ,the flesh of good veal is firm and dry1 and the joints stiff4 ,the lean is of a very light delicate red1 and the fat quite white4 ,in buying the head see that the eyes look full1 plump1 and lively2 if they are dull and sunk the calf has been killed too long4 ,in buying calves' feet for jelly or soup1 endeavour to get those that have been singed only and not skinned2 as a great deal of gelatinous substance is contained in the skin4 ,veal should always be thoroughly cooked1 and never brought to table rare or under-done1 like beef or mutton4 ,the least redness in the meat or gravy is disgusting4 ,veal suet may be used as a substitute for that of beef2 also veal-dripping4 ,,to ,,roast ,a ,,loin ,,of ,,veal4 ,the loin is the best part of the calf4 ,it is always roasted4 ,see that your fire is clear and hot1 and broad enough to brown both ends4 ,cover the fat of the kidney and the back with paper to prevent it from scorching4 ,a large loin of veal will require at least four hours and a half to roast it sufficiently4 ,at first set the roaster at a tolerable distance from the fire that the meat may heat gradually in the beginning2 afterwards place it nearer4 ,put a little salt and water into the dripping-pan and baste the meat with it till the gravy begins to drop4 ,then baste with the gravy4 ,when the meat is nearly done1 move it close to the fire1 dredge it with a very little flour1 and baste it with butter4 ,skim the fat from the gravy1 which should be thickened by shaking in a very small quantify of flour4 ,put it into a small sauce-pan1 and set it on hot coals4 ,let it just come to a boil1 and then send it to table in a boat4 ,if the gravy is not in sufficient quantity1 add to it about half a jill or a large wine-glass of boiling water4 ,in carving a loin of veal help every one to a piece of the kidney as far as it will go4 ,,to ,,roast ,a ,,breast ,,of ,,veal4 ,a breast of veal will require about three hours and a half to roast4 ,in preparing it for the spit1 cover it with the caul1 and skewer the sweet-bread to the back4 ,take off the caul when the meat is nearly done4 ,the breast1 being comparatively tough and coarse1 is less esteemed than the loin and the fillet4 ,,to ,,roast ,a ,,fillet ,,of ,,veal4 ,take out the bone1 and secure with skewers the fat flap to the outside of the meat4 ,prepare a stuffing of fresh butter or suet minced fine1 and an equal quantity of grated bread-crumbs1 a large table-spoonful of grated lemon-peel1 a table-spoonful of sweet marjoram chopped or rubbed to powder1 a nutmeg grated1 and a little pepper and salt1 with a sprig of chopped parsley4 ,mix all these ingredients with beaten yolk of egg1 and stuff the place from whence the bone was taken4 ,make deep cuts or incisions all over the top of the veal1 and fill them with some of the stuffing4 ,you may stick into each hole an inch of fat ham or salt pork1 cut very thin4 ,having papered the fat1 spit the veal and put it into the roaster1 keeping it at first not too near the fire4 ,put a little salt and water into the dripping-pan1 and for awhile baste the meat with it4 ,then baste it with its own gravy4 ,a fillet of veal will require four hours roasting4 ,as it proceeds1 place it nearer to the fire4 ,half an hour before it is done1 remove the paper1 and baste the meat with butter1 having first dredged it very lightly with flour4 ,having skimmed the gravy1 mix some thin melted butter with it4 ,if convenient1 you may in making the stuffing1 use a large proportion of chopped mushrooms that have been preserved in sweet oil1 or of chopped pickled oysters4 ,cold ham shred fine will improve it4 ,you may stuff a fillet of veal entirely with sausage meat4 ,to accompany a fillet of veal1 the usual dish is boiled ham or bacon4 ,a shoulder of veal may be stuffed and roasted in a similar manner4 ,,to ,,stew ,a ,,breast ,,of ,,veal4 ,divide the breast into pieces according to the position of the bones4 ,put them into a stew-pan with a few slices of ham1 some whole pepper1 a bunch of parsley1 and a large onion quartered4 ,add sufficient water to keep it from burning1 and let it stew slowly till the meat is quite tender4 ,then put to it a quart or more of green peas that have boiled twenty minutes in another pot1 and a piece of butter rolled in flour4 ,let all stew together a quarter of an hour longer4 ,serve it up1 with the veal in the middle1 the peas round it1 and the ham laid on the peas4 ,you may stew a breast of veal with tomatas4 ,,to ,,stew ,a ,,fillet ,,of ,,veal4 ,take a fillet of veal1 rub it with salt1 and then with a sharp knife make deep incisions all over the surface1 the bottom as well as the top and sides4 ,make a stuffing of grated stale bread1 butter1 chopped sweet marjoram1 grated lemon-peel1 nutmeg1 pepper and salt1 mixed up with beaten yolk of egg to bind and give it consistency4 ,fill the holes or incisions with the stuffing1 pressing it down well with your fingers4 ,reserve some of the stuffing to rub all over the outside of the meat4 ,have ready some very thin slices of cold boiled ham1 the fatter the better4 ,cover the veal with them1 fastening them on with skewers4 ,put it into a pot1 and stew it slowly in a very little water1 just enough to cover it4 ,it will take at least five hours to stew2 or more1 in proportion to its size4 ,when done1 take off the ham1 and lay it round the veal in a dish4 ,you may stew with it a quart or three pints of young green peas1 put in about an hour before dinner2 add to them a little butter and pepper while they are stewing4 ,serve them up in the dish with the veal1 laying the slices of ham upon them4 ,if you omit the ham1 stew the veal entirely in lard4 ,,to ,,stew ,a ,,knuckle ,,of ,,veal4 ,lay four wooden skewers across the bottom of your stew-pan1 and place the meat upon them2 having first carefully washed it1 and rubbed it with salt4 ,add a table-spoonful of whole pepper1 the leaves from a bunch of sweet marjoram1 a bunch of parsley leaves chopped1 two onions peeled and sliced1 and a piece of butter rolled in flour4 ,pour in two quarts of water4 ,cover it closely1 and after it has come to a boil1 lessen the fire1 and let the meat only simmer for two hours or more4 ,before you serve it up1 pour the liquid over it4 ,this dish will be greatly improved by stewing with it a few slices of ham1 or the remains of a cold ham4 ,veal when simply boiled is too insipid4 ,to stew it is much better4 ,,veal ,,cutlets4 ,the best cutlets are those taken from the leg or fillet4 ,cut them about half an inch thick1 and as large as the palm of your hand4 ,season them with pepper and salt4 ,grate some stale bread1 and rub it through a cullender1 adding to it chopped sweet marjoram1 grated lemon-peel1 and some powdered mace or nutmeg4 ,spread the mixture on a large flat dish4 ,have ready in a pan some beaten egg4 ,first dip each cutlet into the egg1 and then into the seasoning on the dish1 seeing that a sufficient quantity adheres to both sides of the meat4 ,melt in your frying-pan1 over a quick fire1 some beef-dripping1 lard1 or fresh butter1 and when it boils lay your cutlets in it1 and fry them thoroughly2 turning them on both sides1 and taking care that they do not burn4 ,place them in a covered dish near the fire1 while you finish the gravy in the pan1 by first skimming it1 and then shaking in a little flour and stirring it round4 ,pour the gravy hot round the cutlets1 and garnish with little bunches of curled parsley4 ,you may mix with the bread crumbs a little saffron4 ,,veal ,,steaks4 ,cut a neck of veal into thin steaks1 and beat them to make them tender4 ,for seasoning1 mix together some finely chopped onion sprinkled with pepper and salt1 and a little chopped parsley4 ,add some butter1 and put it with the parsley and onion into a small sauce-pan1 and set it on hot coals to stew till brown4 ,in the mean1 time1 put the steaks on a hot gridiron 7the bars of which have been rubbed with suet7 and broil them well1 over a bed of bright clear coals4 ,when sufficiently done on one side turn them on the other4 ,after the last turning1 cover each steak with some of the seasoning from the sauce-pan1 and let all broil together till thoroughly done4 ,instead of the onions and parsley1 you may season the veal steaks with chopped mushrooms1 or with chopped oysters1 browned in butter4 ,have ready a gravy made of the scraps and trimmings of the veal1 seasoned with pepper and salt1 and boiled in a little hot water in the same sauce-pan in which the parsley and onions have been previously stewed4 ,strain the gravy when it has boiled long enough1 and flavour it with catchup4 ,,minced ,,veal4 ,take some cold veal1 cut it into slices1 and mince it very finely with a chopping-knife4 ,season it to your taste with pepper1 salt1 sweet marjoram rubbed fine1 grated lemon-peel and nutmeg4 ,put the bones and trimmings into a sauce-pan with a little water1 and simmer them over hot coals to extract the gravy from them4 ,then put the minced veal into a stew-pan1 strain the gravy over it1 add a piece of butter rolled in flour1 and a little milk or cream4 ,let it all simmer together till thoroughly warmed1 but do not allow it to boil lest the meat having been once cooked already1 should become tasteless4 ,when you serve it up1 have ready some three-cornered pieces of bread toasted and buttered2 place them all round the inside of the dish4 ,or you may cover the mince with a thick layer of grated bread1 moistened with a little butter1 and browned on the top with a salamander1 or a red hot shovel4 ,,veal ,,patties4 ,mince very fine a pound of the lean of cold roast veal1 and half a pound of cold boiled ham1 7fat and lean equally mixed47 ,put it into a stew-pan with three ounces of butter divided into bits and rolled in flour1 a jill of cream1 and a jill of veal gravy4 ,season it to your taste with cayenne pepper and nutmeg1 grated lemon-peel1 and lemon-juice4 ,set the pan on hot coals1 and let the ingredients simmer till well warmed1 stirring them well to prevent their burning4 ,have ready baked some small shells of puff-paste4 ,fill them with the mixture1 and eat the patties either warm or cold4 ,,veal ,,pie4 ,take two pounds of veal cut from the loin1 fillet1 or the best end of the neck4 ,remove the bone1 fat1 and skin1 and put them into a sauce-pan with half a pint of water to stew for the gravy4 ,make a good paste1 allowing a pound of butter to two pounds of flour4 ,divide it into two pieces1 roll it out rather thick and cover with one piece the sides and bottom of a deep dish4 ,put in a layer of veal1 seasoned with pepper and salt1 then a layer of cold ham sliced thin1 then more veal1 more ham1 and so on till the dish is full2 interspersing the meat with yolks of eggs boiled hard4 ,if you can procure some small button mushrooms they will be found an improvement4 ,pour in1 at the last1 the gravy you have drawn from the trimmings1 and put on the lid of the pie1 notching the edge handsomely1 and ornamenting the centre with a flower made of paste4 ,bake the pie at least two hours and a half4 ,you may make a very plain veal pie simply of veal chops1 sliced onions1 and potatoes pared and quartered4 ,season with pepper and salt1 and fill up the dish with water4 ,,calf',s ,,head ,,drest ,,plain ,wash the head in warm water4 ,then lay it in clean hot water and let it soak awhile4 ,this will blanch it4 ,take out the brains and the black part of the eyes4 ,tie the head in a cloth1 and put it into a large fish-kettle1 with plenty of cold water1 and add some salt to throw up the scum1 which must be taken off as it rises4 ,let the head boil gently about three hours4 ,put eight or ten sage leaves1 and as much parsley1 into a small sauce-pan with a little water1 and boil them half an hour4 ,then chop them fine1 and set them ready on a plate4 ,wash the brains well in two warm waters1 and then soak them for an hour in a basin of cold water with a little salt in it4 ,remove the skin and strings1 and then put the brains into a stew-pan with plenty of cold water1 and let them boil gently for a quarter of an hour1 skimming them well4 ,take them out1 chop them1 and mix them with the sage and parsley leaves1 two table-spoonfuls of melted butter1 and the yolks of four hard-boiled eggs1 and pepper and salt to your taste4 ,then put the mixture into a sauce-pan and set it on coals to warm4 ,take up the head when it is sufficiently boiled1 score it in diamonds1 brush it all over with beaten egg1 and strew it with a mixture of grated bread-crumbs1 and chopped sage and parsley4 ,stick a few bits of butter over it1 and set it in a ,dutch oven to brown4 ,serve it up with the brains laid round it4 ,or you may send to table the brains and the tongue in a small separate dish1 having first trimmed the tongue and cut off the roots4 ,have also parsley-sauce in a boat4 ,you may garnish with very thin small slices of broiled ham1 curled up4 ,if you get a calf's head with the hair on1 sprinkle it all over with pounded rosin1 and dip it into boiling water4 ,this will make the hairs scrape off easily4 ,,calf',s ,,head ,,hashed4 ,take a calf's head and a set of feet1 and boil them until tender1 having first removed the brains4 ,then cut the flesh off the head and feet in slices from the bone1 and put both meat and bones into a stew-pan with a bunch of sweet herbs1 some sliced onions1 and pepper and salt to your taste2 also a large piece of butter rolled in flour1 and a little water4 ,after it has stewed awhile slowly till the flavour is well extracted from the herbs and onions1 take out the meat1 season it a little with cayenne pepper1 and lay it in a dish4 ,strain the gravy in which it was stewed1 and stir into it two glasses of madeira1 and the juice and grated peel of a lemon4 ,having poured some of the gravy over the meat1 lay a piece of butter on the top1 set it in an oven and bake it brown4 ,in the mean time1 having cleaned and washed the brains 7skinning them and removing the strings7 parboil them in a sauce-pan1 and then make them into balls with chopped sweet herbs1 grated bread-crumbs1 grated lemon-peel1 nutmeg1 and beaten yolk of egg4 ,fry them in lard and butter mixed2 and send them to table laid round the meat 7which should have the tongue placed on the top7 and garnish with sliced lemon4 ,warm the remaining gravy in a small sauce-pan on hot coals1 and stir into it the beaten yolk of an egg a minute before you take it from the fire4 ,send it to table in a boat4 ,,chitterlings ,,or ,,calf',s ,,tripe4 ,see that the chitterlings are very nice and white4 ,wash them1 cut them into pieces1 and put them into a stew-pan with pepper and salt to your taste1 and about two quarts of water4 ,boil them two hours or more4 ,in the mean time1 peel eight or ten white onions1 and throw them whole into a sauce-pan with plenty of water4 ,boil them slowly till quite soft2 then drain them in a cullender1 and mash them4 ,wipe out your sauce-pan1 and put in the mashed onions with a piece of butter1 two table-spoonfuls of cream or rich milk1 some nutmeg1 and a very little salt4 ,sprinkle in a little flour1 set the pan on hot coals 7keeping it well covered7 and give it one boil up4 ,when the chitterlings are quite tender all through1 take them up and drain them4 ,place in the bottom of a dish a slice or two of buttered toast with all the crust cut off4 ,lay the chitterlings on the toast1 and send them to table with the stewed onions in a sauce-boat4 ,when you take the chitterlings on your plate season them with pepper and vinegar4 ,this1 if properly prepared1 is a very nice dish4 ,,to ,,fry ,,calf',s ,,feet4 ,having first boiled them till tender1 cut them in two1 and 7having taken out the large bones7 season the feet with pepper and salt1 and dredge them well with flour4 ,strew some chopped parsley or sweet marjoram over them1 and fry them of a light brown in lard or butter4 ,serve them up with parsley-sauce4 ,,to ,,fry ,,calf',s ,,liver4 ,cut the liver into thin slices4 ,season it with pepper1 salt1 chopped sweet herbs1 and parsley4 ,dredge it with flour1 and fry it brown in lard or dripping4 ,see that it is thoroughly done before you send it to table4 ,serve it up with its own gravy4 ,some slices of cold boiled ham fried with it will be found an improvement4 ,you may dress a calf's heart in the same manner4 ,,larded ,,calf',s ,,liver4 ,take a calf's liver and wash it well4 ,cut into long slips the fat of some bacon or salt pork1 and insert it all through the surface of the liver by means of a larding-pin4 ,put the liver into a pot with a table-spoonful of lard1 a little water1 and a few tomatas1 or some tomata catchup2 adding one large or two small onions minced fine1 and some sweet marjoram leaves rubbed very fine4 ,the sweet marjoram will crumble more easily if you first dry it before the fire on a plate4 ,having put in all these ingredients1 set the pot on hot coals in the corner of the fire-place1 and keep it stewing1 regularly and slowly1 for four hours4 ,send the liver to table with the gravy round it4 ,,to ,,roast ,,sweet-,,breads4 ,take four fine sweet-breads1 and having trimmed them nicely1 parboil them1 and then lay them in a pan of cold water till they become cool4 ,afterwards dry them in a cloth4 ,put some butter into a sauce-pan1 set it on hot coals1 and melt and skim it4 ,when it is quite clear1 take it off4 ,have ready some beaten egg in one dish1 and some grated bread-crumbs in another4 ,skewer each sweet-bread1 and fasten them on a spit4 ,then glaze them all over with egg1 and sprinkle them with bread-crumbs4 ,spread on some of the clarified butter1 and then another coat of crumbs4 ,roast them before a clear fire1 at least a quarter of an hour4 ,have ready some nice veal gravy flavoured with lemon-juice1 and pour it round the sweet-breads before you send them to table4 ,,larded ,,sweet-,,breads4 ,parboil three or four of the largest sweet-breads you can get4 ,this should be done as soon as they are brought in1 as few things spoil more rapidly if not cooked at once4 ,when half boiled1 lay them in cold water4 ,prepare a force-meat of grated bread1 lemon-peel1 butter1 salt1 pepper1 and nutmeg mixed with beaten yolk of egg4 ,cut open the sweet-breads and stuff them with it1 fastening them afterwards with a skewer1 or tying them round with packthread4 ,have ready some slips of bacon-fat1 and some slips of lemon-peel cut about the thickness of very small straws4 ,lard the sweet-breads with them in alternate rows of bacon and lemon-peel1 drawing them through with a larding-needle4 ,do it regularly and handsomely4 ,then put the sweet-breads into a ,dutch oven1 and bake them brown4 ,serve them up with veal gravy flavoured with a glass of ,madeira1 and enriched with beaten yolk of egg stirred in at the last4 ,,marbled ,,veal4 ,having boiled and skinned two fine smoked tongues1 cut them to pieces and pound them to a paste in a mortar1 moistening them with plenty of butter as you proceed4 ,have ready an equal quantity of the lean of veal stewed and cut into very small pieces4 ,pound the veal also in a mortar1 adding butter to it by degrees4 ,the tongue and veal must be kept separate till both have been pounded4 ,then fill your potting cans with lumps of the veal and tongue1 pressed down hard1 and so placed1 that when cut1 the mixture will look variegated or marbled4 ,close the cans with veal2 again press it down very hard1 and finish by pouring on clarified butter4 ,cover the cans closely1 and keep them in a dry place4 ,it maybe eaten at tea or supper4 ,send it to table cut in slices4 ,you may use it for sandwiches4 ,,mutton ,,and ,,lamb4 ,,general ,,remarks4 ,the fore-quarter of a sheep contains the neck1 breast1 and shoulder2 and the hind-quarter the loin and leg4 ,the two loins together are called the chine or saddle4 ,the flesh of good mutton is of a bright red1 and a close grain1 and the fat firm and quite white4 ,the meat will feel tender and springy when you squeeze it with your fingers4 ,the vein in the neck of the fore-quarter should be of a fine blue4 ,lamb is always roasted2 generally a whole quarter at once4 ,in carving lamb1 the first thing done is to separate the shoulder from the breast1 or the leg from the loin4 ,if the weather is cold enough to allow it1 mutton is more tender after being kept a few days4 ,,to ,,roast ,,mutton4 ,mutton should be roasted with a quick brisk fire4 ,every part should be trimmed off that cannot be eaten4 ,wash the meat well4 ,the skin should be taken off and skewered on again before the meat is put on the spit2 this will make it more juicy4 ,otherwise tie paper over the fat1 having soaked the twine in water to prevent the string from burning4 ,put a little salt and water into the dripping-pan1 to baste the meat at first1 then use its own gravy for that purpose4 ,a quarter of an hour before you think it will be done1 take off the skin or paper1 dredge the meat very lightly with flour1 and baste it with butter4 ,skim the gravy and send it to table in a boat4 ,a leg of mutton will require from two hours roasting to two hours and a half in proportion to its size4 ,a chine or saddle1 from two hours and a half1 to three hours4 ,a shoulder1 from an hour and a half1 to two hours4 ,a loin1 from an hour and three quarters1 to two hours4 ,a haunch 7that is a leg with1 part of the loin7 cannot be well roasted in less than four hours4 ,always have some currant jelly on the table to eat with roast mutton4 ,it should also be accompanied by mashed turnips4 ,slices cut from a cold leg of mutton that has been under-done1 are very nice broiled or warmed on a gridiron1 and sent to the breakfast table covered with currant jelly4 ,pickles are always eaten with mutton4 ,in preparing a leg of mutton for roasting1 you may make deep incisions in it1 and stuff them with chopped oysters1 or with a force-meat made in the usual manner2 or with chestnuts parboiled and peeled4 ,the gravy will be improved by stirring into it a glass of port wine4 ,,to ,,boil ,,mutton4 ,to prepare a leg of mutton for boiling1 wash it clean1 cut a small piece off the shank bone1 and trim the knuckle4 ,put it into a pot with water enough to cover it1 and boil it gently for three hours1 skimming it well4 ,then take it from the fire1 and keeping the pot well covered1 let it finish by remaining in the steam for ten or fifteen minutes4 ,serve it up with a sauce-boat of melted butter into which a tea-cup full of capers or nasturtians have been stirred4 ,have mashed turnips to eat with it4 ,a few small onions boiled in the water with the mutton are thought by some to improve the flavour of the meat4 ,it is much better when sufficient time is allowed to boil or simmer it slowly4 ,a neck or a loin of mutton will require also about three hours slow boiling4 ,these pieces should on no account be sent to table the least under-done4 ,serve up with them carrots and whole turnips4 ,you may add a dish of suet dumplings to eat with the meat1 made of finely chopped suet mixed with double its quantity of flour1 and a little cold water4 ,,mutton ,,chops4 ,take chops or steaks from a loin of mutton1 cut off the bone close to the meat1 and trim off the skin1 and part of the fat4 ,beat them to make them tender1 and season them with pepper and salt4 ,make your gridiron hot over a bed of clear bright coals2 rub the bars with suet1 and lay on the chops4 ,turn them frequently2 and if the fat that falls from them causes a blaze and smoke1 remove the gridiron for a moment till it is over4 ,when they are thoroughly done1 put them into a warm dish and butter them4 ,keep them covered till a moment before they are to be eaten4 ,when the chops have been turned for the last time1 you may strew over them some finely minced onion moistened with boiling water1 and seasoned with pepper4 ,some like them flavoured with mushroom catchup4 ,another way of dressing mutton chops is1 after trimming them nicely and seasoning them with pepper and salt1 to lay them for awhile in melted butter4 ,when they have imbibed a sufficient quantity1 take them out1 and cover them all over with grated bread-crumbs4 ,broil them over a clear fire1 and see that the bread does not burn4 ,,cutlets ,a ,,la ,,maintenon4 ,cut a neck of mutton into steaks with a bone in each2 trim them nicely1 and scrape clean the end of the bone4 ,flatten them with a rolling pin1 or a meat beetle1 and lay them in oiled butter4 ,make a seasoning of hard-boiled yolk of egg and sweet-herbs minced small1 grated bread1 pepper1 salt1 and nutmeg2 and1 if you choose1 a little minced onion4 ,take the chops out of the butter1 and cover them with the seasoning4 ,butter some half sheets of white paper1 and put the cutlets into them1 so as to be entirely covered1 securing the paper with pins or strings2 and twisting them nicely round the bone4 ,heat your gridiron over some bright lively coals4 ,lay the cutlets on it1 and broil them about twenty minutes4 ,the custom of sending them to table in the papers had best be omitted1 as 7unless managed by a ,french cook7 these envelopes1 after being on the gridiron1 make a very bad appearance4 ,serve them up hot1 with mushroom sauce in a boat1 or with a brown gravy1 flavoured with red wine4 ,you may make the gravy of the bones and trimmings1 stewed in a little water1 skimmed well1 and strained when sufficiently stewed4 ,thicken it with flour browned in a ,dutch oven1 and add a glass of red wine4 ,you may bake these cutlets in a ,dutch oven without the papers4 ,moisten them frequently with a little oiled butter4 ,,stewed ,,mutton ,,chops4 ,cut a loin or neck of mutton into chops1 and trim away the fat and bones4 ,beat and flatten them4 ,season them with pepper and salt1 and put them into a stew-pan1 with barely sufficient water to cover them1 and some sliced carrots1 turnips1 onions1 potatoes1 and a bunch of sweet herbs1 or a few tomatas4 ,let the whole stew slowly about three hours1 or till every thing is tender4 ,keep the pan closely covered1 except when you are skimming it4 ,send it to table with sippets or three-cornered pieces of toasted bread1 lain all round the dish4 ,,hashed ,,mutton4 ,cut into small pieces the lean of some cold mutton that has been under-done1 and season it with pepper and salt4 ,take the bones and other trimmings1 put them into a sauce-pan with as much water as will cover them1 and some sliced onions1 and let them stew till you have drawn from them a good gravy4 ,having skimmed it well1 strain the gravy into a stew-pan1 and put the mutton into it4 ,have ready-boiled some carrots1 turnips1 potatoes and onions4 ,slice them1 and add them to the meat and gravy4 ,set the pan on hot coals1 and let it simmer till the meat is warmed through1 but do not allow it to boil1 as it has been once cooked already4 ,cover the bottom of a dish with slices of buttered toast4 ,lay the meat and vegetables upon it1 and pour over them the gravy4 ,tomatas will be found an improvement4 ,if green peas1 or ,lima beans are in season1 you may boil them1 and put them to the hashed mutton2 leaving out the other vegetables1 or serving them up separately4 ,a ,,casserole ,,of ,,mutton4 ,butter a deep dish or mould1 and line it with potatoes mashed with milk or putter1 and seasoned with pepper and salt4 ,fill it with slices of the lean of cold mutton1 or lamb1 seasoned also4 ,cover the whole with more mashed potatoes4 ,put it into an oven1 and bake it till the meat is thoroughly warmed1 and the potatoes brown4 ,then carefully turn it out on a large dish2 or you may1 if more convenient1 send it to table in the dish it was baked in4 ,,mutton ,,harico4 ,take a neck of mutton1 cut it into chops1 and fry them brown4 ,then put them into a stew-pan with a bunch of sweet herbs1 two or three cloves1 a little mace1 and pepper and salt to your taste4 ,cover them with boiling water1 and let them stew slowly for about an hour4 ,then cut some carrots and turnips into dice2 slice some onions1 and cut up a head of celery2 put them all into the stew-pan1 and keep it closely covered except when you are skimming off the fat4 ,let the whole stew gently for an hour longer1 and then send it to table in a deep dish1 with the gravy about it4 ,you may make a similar harico of veal steaks1 or of beef cut very thin4 ,,stewed ,,leg ,,of ,,mutton4 ,take a leg of mutton and trim it nicely4 ,put it into a pot with three pints of water2 or with two pints of water and one quart of gravy drawn from bones1 trimmings1 and coarse pieces of meat4 ,add some slices of carrots1 and a little salt4 ,stew it slowly three hours4 ,then put in small onions1 small turnips1 tomatas or tomata catchup1 and shred or powdered sweet marjoram to your taste1 and let it stew three hours longer4 ,a large leg will require from first to last from six hours and a half to seven hours stewing4 ,but though it must be tender and well done all through1 do not allow it to stew to rags4 ,serve it up with the vegetables and gravy round it4 ,have mashed potatoes in another dish4 ,,to ,,roast ,,lamb4 ,the best way of cooking lamb is to roast it2 when drest otherwise it is insipid1 and not so good as mutton4 ,a hind-quarter of eight pounds will be done in about two hours2 a fore-quarter of ten pounds1 in two hours and a half2 a leg of five pounds will take from an hour and a quarter to an hour and a half2 a loin about an hour and a half4 ,lamb1 like veal and pork1 is not eatable unless thoroughly done2 no one preferring it rare1 as is frequently the case with beef and mutton4 ,wash the meat1 wipe it dry1 spit it1 and cover the fat with paper4 ,place it before a clear brisk fire4 ,baste it at first with a little salt and water1 and then with its own drippings4 ,remove the paper when the meat is nearly done1 and dredge the lamb with a little flour4 ,afterwards baste it with butter4 ,do not take it off the spit till you see it drop white gravy4 ,prepare some mint sauce by stripping from the stalks the leaves of young green mint1 mincing them very fine1 and mixing them with vinegar and sugar4 ,there must be just sufficient vinegar to moisten the mint1 but not enough to make the sauce liquid4 ,send it to table in a boat1 and the gravy in another boat4 ,garnish with sliced lemon4 ,in carving a quarter of lamb1 separate the shoulder from the breast1 or the leg from the ribs1 sprinkle a little salt and pepper1 and squeeze on some lemon juice4 ,it should be accompanied by asparagus1 green peas1 and lettuce4 ,,pork1 ,,ham1 c4 ,,general ,,remarks4 ,in cutting up pork1 you have the spare-rib1 shoulder1 griskin or chine1 the loin1 middlings and leg2 the head1 feet1 heart and liver4 ,on the spare-rib and chine there is but little meat1 and the pieces called middlings consist almost entirely of fat4 ,the best parts are the loin1 and the leg or hind-quarter4 ,hogs make the best pork when from two and a half to four years old4 ,they should be kept up and fed with corn at least six weeks before they are killed1 or their flesh will acquire a disagreeable taste from the trash and offal which they eat when running at large4 ,the ,portuguese pork1 which is fed on chestnuts1 is perhaps the finest in the world4 ,if the meat is young1 the lean will break on being pinched1 and the skin will dent by nipping it with the fingers2 the fat will be white1 soft1 and pulpy4 ,if the skin or rind is rough1 and cannot he nipped1 it is old4 ,hams that have short shank-bones1 are generally preferred4 ,if you put a knife under the bone of a ham1 and it comes out clean1 the meat is good2 but quite the contrary if the knife appears smeared and slimy4 ,in good bacon the fat is white1 and the lean sticks close to the bone2 if it is streaked with yellow1 the meat is rusty1 and unfit to eat4 ,pork in every form should be thoroughly cooked4 ,if the least under-done1 it is disgusting and unwholesome4 ,,to ,,roast ,a ,,pig4 ,begin your preparations by making the stuffing4 ,take a sufficient quantity of grated stale bread1 and mix it with sage and sweet marjoram rubbed fine or powdered2 also some grated lemon-peel4 ,season it with pepper1 salt1 powdered nutmeg and mace2 mix in butter enough to moisten it1 and some beaten yolk of egg to bind it4 ,let the whole be very well incorporated4 ,the pig should be newly killed1 7that morning if possible17 nicely cleaned1 fat1 and not too large4 ,wash it well in cold water1 and cut off the feet close to the joints1 leaving some skin all round to fold over the ends4 ,take out the liver and heart1 and reserve them1 with the feet1 to make the gravy4 ,truss back the legs4 ,fill the body with the stuffing 7it must be quite full7 and then sew it up1 or tie it round with a buttered twine4 ,put the pig on the spit1 and place it before a clear brisk fire1 but not too near lest it scorch4 ,the fire should be largest at the ends1 that the middle of the pig may not be done before the extremities4 ,if you find the heat too great in the centre1 you may diminish it by placing a flat-iron before the fire4 ,when you first put it down1 wash the pig all over with salt and water2 afterwards rub it frequently with a feather dipped in sweet oil1 or with fresh butter tied in a rag4 ,if you baste it with any thing else1 or with its own dripping1 the skin will not be crisp4 ,take care not to blister or burn the outside by keeping it too near the fire4 ,a good sized pig will require at least three hours' roasting4 ,unless a pig is very small it is seldom sent to table whole4 ,take the spit from the fire1 and place it across a large dish3 then1 having cut off the head with a sharp knife1 and cut down the back1 slip the spit out4 ,lay the two halves of the body close together in the dish1 and place half the head on each side4 ,garnish with sliced lemon4 ,for the gravy1--take1 that from the dripping-pan and skim it well4 ,having boiled the heart1 liver1 and feet1 with some minced sage in a very little water1 cut the meat from the feet1 and chop it4 ,chop also the liver and heart4 ,put all into a small sauce-pan1 adding a little of the water that they were boiled in1 and some bits of butter rolled in flour4 ,flavour it with a glass of ,madeira1 and some grated nutmeg4 ,give it a boil up1 and send it to table in a gravy-boat4 ,you may serve up with the pig1 apple-sauce1 cranberry sauce1 or bread-sauce in a small tureen2 or currant jelly4 ,if you bake the pig instead of roasting it1 rub it from time to time with fresh butter tied in a rag4 ,,to ,,roast ,a ,,leg ,,of ,,pork4 ,take a sharp knife and score the skin across in narrow stripes 7you may cross it again so as to form diamonds7 and rub in some powdered sage4 ,raise the skin at the knuckle1 and put in a stuffing of minced onion and sage1 bread-crumbs1 pepper1 salt1 and beaten yolk of egg4 ,fasten it down with a buttered string1 or with skewers4 ,you may make deep incisions in the meat of the large end of the leg1 and stuff them also2 pressing in the filling very hard4 ,rub a little sweet oil all over the skin with a brush or a goose feather1 to make it crisp and of a handsome brown4 ,do not place the spit too near the fire1 lest the skin should burn and blister4 ,a leg of pork will require from three to four hours to roast4 ,moisten it all the time by brushing it with sweet oil1 or with fresh butter tied in a rag4 ,to baste it with its own dripping will make the skin tough and hard4 ,skim the fat carefully from the gravy1 which should be thickened with a little flour4 ,a roast leg of pork should always be accompanied by apple-sauce1 and by mashed potato and mashed turnips4 ,,to ,,roast ,a ,,loin ,,of ,,pork4 ,score the skin in narrow strips1 and rub it all over with a mixture of powdered sage leaves1 pepper and salt4 ,have ready a force-meat or stuffing of minced onions and sage1 mixed with a little grated bread and beaten yolk of egg1 and seasoned with pepper and salt4 ,make deep incisions between the ribs and fill them with this stuffing4 ,put it on the spit before a clear fire and moisten it with butter or sweet oil1 rubbed lightly over it4 ,it will require three hours to roast4 ,having skimmed the gravy well1 thicken it with a little flour1 and serve it up in a boat4 ,have ready some apple-sauce to eat with the pork4 ,also mashed turnips and mashed potatoes4 ,you may roast in the same manner1 a shoulder1 spare-rib1 or chine of pork2 seasoning it with sage and onion4 ,,to ,,roast ,a ,,middling ,,or ,,spring ,,piece ,,of ,,pork4 ,make a force-meat of grated bread1 and minced onion and sage1 pepper1 salt1 and beaten yolk of egg2 mix it well1 and spread it all over the inside of the pork4 ,then roll up the meat1 and with a sharp knife score it round in circles1 rubbing powdered sage into the cuts4 ,tie a buttered twine round the roll of meat so as to keep it together in every direction4 ,put a hook through one end1 and roast the pork before a clear brisk fire1 moistening the skin occasionally with butter4 ,or you may bake it in a ,dutch oven4 ,it is a good side dish4 ,thicken the gravy with a little flour1 and flavour it with a glass of wine4 ,have currant jelly to eat with it4 ,it should be delicate young pork4 ,,to ,,stew ,,pork4 ,take a nice piece of the fillet or leg of fresh pork2 rub it with a little salt1 and score the skin4 ,put it into a pot with sufficient water to cover it1 and stew it gently for two hours or more1 in proportion to its size4 ,then put into the same pot a dozen or more sweet potatoes1 scraped1 split1 and cut in pieces4 ,let the whole stew gently together for an hour and a half1 or till all is thoroughly done1 skimming it frequently4 ,serve up all together in a large dish4 ,this stew will be found very good4 ,for sweet potatoes you may substitute white ones mixed with sliced turnips1 or parsnips scraped or split4 ,,to ,,boil ,,corned ,,pork4 ,take a nice piece of fresh pork1 7the leg is the best17 rub it with salt1 and let it lie in the salt two days4 ,boil it slowly in plenty of water1 skimming it well4 ,when the meat is about half done1 you may put into the same pot a fine cabbage1 washed clean and quartered4 ,the pork and the cabbage should be thoroughly done1 and tender throughout4 ,send them to table in separate dishes1 having drained and squeezed all the water out of the cabbage4 ,take off the skin of the pork1 and touch the outside at intervals with spots of cayenne pepper4 ,eat mustard with it4 ,pork is never boiled unless corned or salted4 ,,pickled ,,pork ,,and ,,pease ,,pudding4 ,soak the pork all night in cold water1 and wash and scrape it clean4 ,put it on early in the day1 as it will take a long time to boil1 and must boil slowly4 ,skim it frequently4 ,boil in a separate pot greens or cabbage to eat with it2 also parsnips and potatoes4 ,pease pudding is a frequent accompaniment to pickled pork1 and is very generally liked4 ,to make a small pudding1 you must have ready a quart of dried split pease1 which have been soaked all night in cold water4 ,tie them in a cloth1 7leaving room for them to swell17 and boil them slowly till they are tender4 ,drain them1 and rub them through a cullender or a sieve into a deep dish2 season them with pepper and salt1 and mix with them an ounce of butter1 and two beaten eggs4 ,beat all well together till thoroughly mixed4 ,dip a clean cloth in hot water1 sprinkle it with flour1 and put the pudding into it4 ,tie it up very tightly1 leaving a small space between the mixture and the tying1 7as the pudding will still swell a little17 and boil it an hour longer4 ,send it to table and eat it with the pork4 ,you may make a pease pudding in a plain and less delicate way1 by simply seasoning the pease with pepper and salt1 7having first soaked them well17 tying them in a cloth1 and putting them to boil in the same pot with the pork1 taking care to make the string very tight1 so that the water may not get in4 ,when all is done1 and you turn out the pudding1 cut it into thick slices and lay it round the pork4 ,pickled pork is frequently accompanied by dried beans and hominy4 ,,pork ,,and ,,beans4 ,allow two pounds of pickled pork to two quarts of dried beans4 ,if the meat is very salt put it in soak over night4 ,put the beans into a pot with cold water1 and let them hang all night over the embers of the fire1 or set them in the chimney corner1 that they may warm as well as soak4 ,early in the morning rinse them through a cullender4 ,score the rind of the pork1 7which should not be a very fat piece17 and put the meat into a clean pot with the beans1 which must be seasoned with pepper4 ,let them boil slowly together for about two hours1 and carefully remove all the scum and fat that rises to the top4 ,then take them out2 lay the pork in a tin pan1 and cover the meat with the beans1 adding a very little water4 ,put it into an oven1 and bake it four hours4 ,this is a homely dish1 but is by many persons much liked4 ,it is customary to bring it to table in the pan in which it is baked4 ,,pork ,,steaks4 ,pork steaks or chops should be taken from the neck1 or the loin4 ,cut them about half an inch thick1 remove the skin1 trim them neatly1 and beat them4 ,season them with pepper1 salt1 and powdered sage-leaves or sweet marjoram1 and broil them over a clear fire till quite done all through1 turning them once4 ,they require much longer broiling than beef-steaks of mutton chops4 ,when you think they are nearly done1 take up one on a plate and try it4 ,if it is the least red inside1 return it to the gridiron4 ,have ready a gravy made of the trimmings1 or any coarse pieces of pork stewed in a little water with chopped onions and sage1 and skimmed carefully4 ,when all the essence is extracted1 take out the bits of meat1 c41 and serve up the gravy in a boat to eat with the steaks4 ,they should be accompanied with apple-sauce4 ,,pork ,,cutlets4 ,cut them from the leg1 and remove the skin2 trim them and beat them1 and sprinkle on salt and pepper4 ,prepare some beaten egg in a pan2 and on a flat dish a mixture of bread-crumbs1 minced onion1 and sage4 ,put some lard or drippings into a frying-pan over the fire2 and when it boils1 put in the cutlets2 having dipped every one first in the egg1 and then in the seasoning4 ,fry them twenty or thirty minutes1 turning them often4 ,after you have taken them out of the frying-pan1 skim the gravy1 dredge in a little flour1 give it one boil1 and then pour it on the dish round the cutlets4 ,have apple-sauce to eat with them4 ,pork cutlets prepared in this manner may be stewed instead of being fried4 ,add to them a little water1 and stew them slowly till thoroughly done1 keeping them closely covered except when you remove the lid to skim them4 ,,pork ,,pie4 ,take the lean of a leg or loin of fresh pork1 and season it with pepper1 salt1 and nutmeg4 ,cover the bottom and sides of a deep dish1 with1 a good paste1 made with a pound of butter to two pounds of flour1 and rolled out thick4 ,put in a layer of pork1 and then a layer of pippin apples1 pared1 cored1 and cut small4 ,strew over the apples sufficient sugar to make them very sweet4 ,then place another layer of pork1 and so on till the dish is full4 ,pour in half a pint or more of water1 or of white wine4 ,cover the pie with a thick lid of paste1 and notch and ornament it according to your taste4 ,set it in a brisk oven1 and bake it well4 ,,ham ,,pie4 ,cover the sides and bottom of a dish with a good pasts rolled out thick4 ,have ready some slices of cold boiled ham1 about half an inch thick1 some eggs boiled hard and sliced1 and a large young fowl cleaned and ,cut up4 ,put a layer of ham at the bottom1 then the fowl1 then the eggs1 and then another layer of ham4 ,shake on some pepper1 and pour in some water1 or what will be much better1 some veal gravy4 ,cover the pie with a crust1 notch and ornament it1 and bake it well4 ,some mushrooms will greatly improve it4 ,small button mushrooms will keep very well in a bottle of sweet oil--first peeling the skin1 and cutting off the stalks4 ,,ham ,,sandwiches ,cut some thin slices of bread very neatly1 having slightly buttered them2 and1 if you choose1 spread on a very little mustard4 ,have ready some very thin slices of cold boiled ham1 and lay one between two slices of bread4 ,you may either roll them up1 or lay them flat on the plates4 ,they are used at supper1 or at luncheon4 ,you may substitute for the ham1 cold smoked tongue1 shred or grated4 ,,broiled ,,ham4 ,cut the ham into very thin slices1 7the thinner the better47 ,soak them in hot water at least half an hour1 7a whole hour is better17 to draw out some of the salt2 changing the water several times1 and always pouring it on scalding hot4 ,this process will not only extract the superfluous salt 7which would otherwise ooze out in broiling and remain sticking about the surface of the meat7 but it makes the ham more tender and mellow4 ,after soaking1 dry the slices in a cloth1 and then heat your gridiron1 and broil them over a clear fire4 ,if you have cold boiled ham1 it is better for broiling than that which is raw2 and being boiled1 will require no soaking before you put it on the gridiron4 ,if you wish to serve up eggs with the ham1 put some lard into a very clean frying-pan1 and make it boiling hot4 ,break the eggs separately into a saucer1 that in case a bad one should be among them it may not mix with the rest4 ,slip each egg gently into the frying-pan4 ,do not turn them while they are frying1 but keep pouring some of the hot lard over them with an iron spoon2 this will do them sufficiently on the upper side4 ,they will be done enough in about three minutes2 the white must retain its transparency so that the yolk will be seen through it4 ,when done1 take them up with a tin slice1 drain off the lard1 and if any part of the white is discoloured or ragged1 trim it off4 ,lay a fried egg upon each slice of the broiled ham1 and send them to table hot4 ,this is a much nicer way than the common practice of frying the ham or bacon with the eggs4 ,some persons broil or fry the ham without eggs1 and send it to table cut into little slips or mouthfuls4 ,to curl small pieces of ham for garnishing1 slice as thin as possible some that has been boiled or parboiled4 ,the pieces should be about two inches square4 ,roll it up round little wooden skewers1 and put it into a cheese toaster1 or into a tin oven1 and set it before the fire for eight or ten minutes4 ,when it is done1 slip out the skewers4 ,,to ,,boil ,a ,,ham4 ,hams should always be soaked in water previous to boiling1 to draw out a portion of the salt1 and to make them tender4 ,they will soften more easily if soaked in lukewarm water4 ,if it is a new ham1 and not very salt or hard1 you need not put it in water till the evening before you intend to cook it4 ,an older one will require twenty-four hours' soaking2 and one that is very old and hard should be kept in soak two or three days1 frequently changing the water1 which must be soft4 ,soak it in a tub1 and keep it well covered4 ,when you take it out of the water to prepare it for boiling1 scrape and trim it nicely1 and pare off all the bad looking parts4 ,early in the morning put it into a large pot or kettle with plenty of cold water4 ,place it over a slow fire that it may heat gradually2 it should not come to a boil in less than an hour and a half1 or two hours4 ,when it boils1 quicken the fire1 and skim the pot carefully4 ,then simmer it gently four or fire hours or more1 according to its size4 ,a ham weighing fifteen pounds should simmer five hours after it has come to a boil4 ,keep the pot well skimmed4 ,when it is done1 take it up1 carefully strip off the skin1 and reserve it to cover the ham when it is put away cold4 ,rub the ham all over with some beaten egg1 and strew on it fine bread-raspings shaken through the lid of a dredging box4 ,then place it in an oven to brown and crisp1 or on a hot dish set over the pot before the fire4 ,cut some writing paper into a handsome fringe1 and twist it round the shank-bone before you send the ham to table4 ,garnish the edge of the dish with little piles or spots of rasped crust of bread4 ,in carving a ham1 begin not quite in the centre1 but a little nearer to the hock4 ,cut the slices very thin4 ,it is not only a most ungenteel practice to cut ham in thick slices1 but it much impairs the flavour4 ,when you put it away after dinner1 skewer on again the skin4 ,this will make it keep the better4 ,ham should always be accompanied by green vegetables1 such as asparagus1 peas1 beans1 spinach1 cauliflower1 brocoli1 c4 ,bacon also should be well soaked before it is cooked2 and it should be boiled very slowly1 and for a long time4 ,the greens may be boiled with the meat4 ,take care to skim the pot carefully1 and to drain and squeeze the greens very well before you send them to table4 ,if there are yellow streaks in the lean of the bacon1 it is rusty1 and unfit to eat4 ,,to ,,roast ,a ,,ham4 ,take a very fine ham 7a ,westphalia one if you can procure it7 and soak it in lukewarm water for a day or two1 changing the water frequently4 ,the day before you intend cooking it1 take the ham out of the water1 and 7having removed the skin7 trim it nicely1 and pour over it a bottle of ,madeira or sherry4 ,let it steep till next morning1 frequently during the day washing the wine over it4 ,put it on the spit in time to allow at least six hours for slowly roasting it4 ,baste it continually with hot water4 ,when it is done1 dredge it all over with fine bread-raspings shaken on through the top of the dredging box2 and set it before the fire to brown4 ,for gravy1 take the wine in which the ham was steeped1 and add to it the essence or juice which flowed from the meat when taken from the spit4 ,squeeze in the juice of two lemons4 ,put it into a sauce-pan1 and boil and skim it4 ,send it to table in a boat4 ,cover the shank of the ham 7which should have been sawed short7 with bunches of double parsley1 and ornament it with a cluster of flowers cut out with a penknife from raw carrots1 beets1 and turnips2 and made to imitate marygolds1 and red and white roses4 ,,directions ,,for ,,curing ,,ham ,,or ,,bacon4 ,ham or bacon1 however well cured1 will never be good unless the pork of which it is made has been properly fed4 ,the hogs should be well fattened on corn1 and fed with it about eight weeks1 allowing ten bushels to each hog4 ,they are best for curing when from two to four years old1 and should not weigh more than one hundred and fifty or one hundred and sixty pounds4 ,the first four weeks they may be fed on mush1 or on ,indian meal moistened with water2 the remaining four on corn unground2 giving them always as much as they will eat4 ,soap-suds may be given to them three or four times a week2 or oftener if convenient4 ,when killed and cut up1 begin immediately to salt them4 ,rub the outside of each ham with a tea-spoonful of powdered saltpetre1 and the inside with a tea-spoonful of cayenne pepper4 ,having mixed together brown sugar and fine salt1 in the proportion of a pound and a half of brown sugar to a quart of salt1 rub the pork well with it4 ,this quantity of sugar and salt will be sufficient for fifty pounds of meat4 ,have ready some large tubs1 the bottoms sprinkled with salt1 and lay the meat in the tubs with the skin downward4 ,put plenty of salt between each layer of meat4 ,after it has lain eight days1 take it out and wipe off all the salt1 and wash the tubs4 ,make a pickle of soft water1 equal quantities of salt and molasses1 and a little saltpetre2 allowing four ounces of saltpetre to two quarts of molasses and two quarts of salt1 which is the proportion for fifty pounds of meat4 ,the pickle must be strong enough to bear up an egg4 ,boil and skim it2 and when it is cold1 pour it over the meat1 which must be turned every day and basted with the pickle4 ,the hams should remain in the pickle at least four weeks2 the shoulders and middlings of the bacon three weeks2 and the jowls two weeks4 ,they should then be taken out and smoked4 ,having washed off the pickle1 before you smoke the meat1 bury it1 while wet1 in a tub of bran4 ,this will form a crust over it1 and prevent evaporation of the juices4 ,let the smoke-house be ready to receive the meat immediately4 ,take it out of the tub after it has lain half an hour1 and rub the bran evenly over it4 ,then hang it up to smoke with the small end downwards4 ,the smoke-house should be dark and cool1 and should stand alone1 for the heat occasioned by an adjoining--building may spoil the meat1 or produce insects4 ,keep up a good smoke all day1 but have no blaze4 ,hickory is the best wood for a smoke-house fire1 ,in three or four weeks the meat will be sufficiently smoked1 and fit for use4 ,during the process it should be occasionally taken down1 examined1 and hung up again4 ,the best way of keeping hams is to wrap them in paper1 or1 to sew them in coarse cloths 7which should be white-washed7 and bury them in a barrel of hickory ashes4 ,the ashes must be frequently changed4 ,an old ham will require longer to soak1 and longer to boil than a new one4 ,tongues may be cured in the above manner4 ,,liver ,,puddings4 ,boil some pigs' livers4 ,when cold1 mince them1 and season them with pepper1 salt1 and some sage and sweet marjoram rubbed fine4 ,you may add some powdered cloves4 ,have ready some large skins nicely cleaned1 and fill them with the mixture1 tying up the ends securely4 ,prick them with a fork to prevent their bursting2 put them into hot water1 and boil them slowly for about an hour4 ,they will require no farther cooking before you eat them4 ,keep them in stone jars closely covered4 ,they are eaten cold at breakfast or supper1 cut into slices an inch thick or more2 or they may be cut into large pieces1 and broiled or fried4 ,,common ,,sausage-,,meat4 ,having cleared it from the skin1 sinews1 and gristle1 take six pounds of the lean of young fresh pork1 and three pounds of the fat1 and mince it all as fine as possible4 ,take some dried sage1 pick off the leaves and rub them to powder1 allowing three tea-spoonfuls to each pound of meat4 ,having mixed the fat and lean well together1 and seasoned it with nine tea-spoonfuls of pepper1 and the same quantity of salt1 strew on the powdered sage1 and mix the whole very well with your hands4 ,put it away in a stone jar1 packing it down hard2 and keep it closely covered4 ,set the jar in a cool dry place4 ,when you wish to use the sausage-meat1 make it into flat cakes about an inch thick and the size of a dollar2 dredge them with flour1 and fry them in butter or dripping1 over rather a slow fire1 till they are well browned on both sides1 and thoroughly done4 ,sausages are seldom eaten except at breakfast4 ,,fine ,,sausages4 ,take some fresh pork1 7the leg is best17 and clear it from the skin1 sinews1 and gristle4 ,allow two pounds of fat to three pounds of lean4 ,mince it all very fine1 and season it with two ounces and a half of salt1 half an ounce of pepper1 thirty cloves1 and a dozen blades of mace powdered1 three grated1 nutmegs1 six table-spoonfuls of powdered sage1 and two tea-spoonfuls of powdered rosemary4 ,mix all well together4 ,put it into a stone jar1 and press it down very hard4 ,cover it closely1 and keep it in a dry cool place4 ,when you use this sausage-meat1 mix with it some beaten yolk of egg1 and make it into balls or cakes4 ,dredge them with flour1 and fry them in butter4 ,,bologna ,,sausages4 ,take ten pounds of beef1 and four pounds of pork2 two-thirds of the meat should be lean1 and only one third fat4 ,chop it very fine1 and mix it well together4 ,then season it with six ounces of fine salt1 one ounce of black pepper1 half an ounce of cayenne1 one table-spoonful of powdered cloves2 and one clove or garlic minced very fine4 ,have ready some large skins nicely cleaned and prepared1 7they should be beef-skins17 and wash them in salt and vinegar4 ,fill them with the above mixture1 and secure the ends by tying them with packthread or fine twine4 ,make a brine of salt and water strong enough to bear up an egg4 ,put the sausages into it1 and' let them lie for three weeks1 turning them daily4 ,then take them out1 wipe them dry1 hang them up and smoke them4 ,before you put them away rub them all over with1 sweet oil1 ,keep them in ashes4 ,that of vine-twigs is best for them4 ,you may fry them or not before you eat them4 ,,pork ,,cheese4 ,take the heads1 tongues1 and feet of young fresh pork1 or any other pieces that are convenient4 ,having removed the skin1 boil them till all the meat is quite tender1 and can be easily stripped from the bones4 ,then chop it small1 and season it with salt and black pepper to your taste1 and if you choose1 some beaten cloves4 ,add sage-leaves and sweet marjoram1 minced fine1 or rubbed to powder4 ,mix the whole very well together with your hands4 ,put it into deep pans1 with straight sides1 7the shape of a cheese17 press it down hard and closely with a plate that will fit the pan2 putting the under side of the plate next to the meat1 and placing a heavy weight on it4 ,in two or three days it will be fit for use1 and you may turn it out of the pan4 ,send it to table cut in slices1 and use mustard and vinegar with it4 ,it is generally eaten at supper or breakfast4 ,,pig',s ,,feet ,,and ,,ears ,,soused4 ,having cleaned them properly1 and removed the skin1 boil them slowly till they are quite tender1 and then split the feet and put them with the ears into salt and vinegar1 flavoured with a little mace4 ,cover the jar closely1 and set it away4 ,when you use them1 dry each piece well with a cloth2 dip them first in beaten yolk of egg1 and then in bread-crumbs1 and fry them nicely in butter or lard4 ,or you may eat them cold1 just out of the vinegar4 ,if you intend keeping them some time1 you must make a fresh pickle for them every other day4 ,,to ,,imitate ,,westphalia ,,ham4 ,the very finest pork must be used for these hams4 ,mix together an equal quantity of powdered saltpetre and brown sugar1 and rub it well into the hams4 ,next day make a pickle in sufficient quantity to cover them very well4 ,the proportions of the ingredients are a pound and a half of fine salt1 half a pound of brown sugar1 an ounce of black pepper and an ounce of cloves pounded to powder1 a small bit of sal prunella1 and a quart of stale strong beer or porter4 ,boil them all together1 so as to make a pickle that will bear up an egg4 ,pour it boiling hot over the meat1 and let it lie in the pickle two weeks1 turning it two or three times every day1 and basting or washing it with the liquid4 ,then take out the hams1 rub them with bran and smoke them for a fortnight4 ,when done1 keep them in a barrel of wood ashes4 ,in cooking these hams simmer them slowly for seven or eight hours4 ,to imitate the shape of the real ,westphalia hams1 cut some of the meat off the under side of the thick part1 so as to give them a flat appearance4 ,do this before you begin to cure them1 first loosening the skin and afterwards sewing it on again4 ,the ashes in which you keep them must be changed frequently1 wiping the hams when you take them out4 ,,to ,,glaze ,a ,,cold ,,ham4 ,with a brush or quill feather go all over the ham with beaten yolk of egg4 ,then cover it thickly with pounded cracker1 made as fine as flour1 or with grated crumbs of stale bread4 ,lastly go over it with thick cream4 ,put it to brown in the oven of a stove1 or brown it on the spit of a tin roaster1 set before the fire and turned frequently4 ,this glazing will be found delicious4 ,,venison1 c4 ,,to ,,roast ,a ,,saddle ,,or ,,haunch ,,of ,,venison4 ,wipe it all over with a sponge dipped in warm water ,then rub the skin with lard or nice dripping4 ,cover the fat with sheets of paper two double1 buttered1 and tied on with packthread that has been soaked to keep it from burning4 ,or1 what is still better1 you may cover the first sheets of paper with a coarse paste of flour and water rolled out half an inch thick1 and then cover the paste with the second sheets of paper1 securing the whole well with the string to prevent its falling off4 ,place the venison on the spit before a strong clear fire1 such as you would have for a sirloin of beef1 and let the fire be well kept up all the time4 ,put some claret and butter into the dripping-pan and baste the meat with it frequently4 ,if wrapped in paste1 it will not be done in less than five hours4 ,half an hour before you take it up1 remove the coverings carefully1 place the meat nearer to the fire1 baste it with fresh butter and dredge it very lightly with flour4 ,send it to table with fringed white paper wrapped round the bone1 and its own gravy well skimmed4 ,have currant jelly to eat with it4 ,as venison chills immediately1 the plates should be kept on heaters4 ,you may make another gravy with a pound and a half of scraps and trimmings or inferior pieces of venison1 put into a sauce-pan with three pints of water1 a few cloves1 a few blades of mace1 half a nutmeg2 and salt and cayenne to your taste4 ,boil it down slowly to a pint4 ,then skim off the fat1 and strain the gravy into a clean sauce-pan4 ,add to it half a pint of currant jelly1 half a pint of claret1 and near a quarter of a pound of butter divided into bits and rolled in flour4 ,send it to table in two small tureens or sauce-boats4 ,this gravy will be found very fine4 ,venison should never be roasted unless very fat4 ,the shoulder is a roasting piece1 and may be done without the paper or paste4 ,venison is best when quite fresh2 but if it is expedient to keep it a week before you cook it1 wash it well with milk and water1 and then dry it perfectly with cloths till there is not the least damp remaining on it4 ,then mix together powdered ginger and pepper1 and rub it well over every part of the meat4 ,do not1 however1 attempt to keep it unless the weather is quite cold4 ,,to ,,hash ,,cold ,,venison4 ,cut the meat in nice small slices1 and put the trimmings and bones into a sauce-pan with barely water enough to cover them4 ,let them stew for an hour4 ,then strain the liquid into a stew-pan2 add to it some bits of butter rolled in flour1 and whatever gravy was left of the venison the day before4 ,stir in some currant jelly1 and give it a boil up4 ,then put in the meat1 and keep it over the fire just long enough to warm it through2 but do not allow it to boil1 as it has been once cooked already4 ,,venison ,,steaks4 ,cut them from the neck or haunch4 ,season them with pepper and salt4 ,when the gridiron has been well heated over a bed of bright coals1 grease the bars1 and lay the steaks upon it4 ,broil them well1 turning them once1 and taking care to save as much of the gravy as possible4 ,serve them up with some currant jelly laid on each steak4 ,have your plates set on heaters4 ,,venison ,,pasty4 ,the neck1 breast1 and shoulder are the parts used for a venison pie or pasty4 ,cut the meat into pieces 7fat and lean together7 and put the bones and trimmings into a stew-pan with pepper and salt1 and water or veal broth enough to cover it4 ,simmer it till you have drawn out a good gravy4 ,then strain it4 ,in the mean time make a good rich paste1 and roll it rather thick4 ,cover the bottom and sides of a deep dish with one sheet of it1 and put in your meat1 having seasoned it with pepper1 salt1 nutmeg1 and mace4 ,pour in the gravy which you have prepared from the trimmings1 and two glasses of port or claret1 and lay on the top some hits of butter rolled in flour4 ,cover the pie with a thick lid of paste1 and ornament it handsomely with leaves and flowers formed with a tin cutter4 ,bake it two hours or more1 according to its size4 ,,venison ,,hams4 ,venison for hams must be newly killed1 and in every respect as good as possible4 ,mix together equal quantities of salt and brown sugar1 and rub it well into the hams4 ,put them into a tub1 and let them lie seven days2 turning them and rubbing them daily with the mixture of salt and sugar4 ,next mix together saltpetre and common salt1 in the proportion of two ounces of saltpetre to a handful of salt4 ,rub it well into your hams1 and let them lie a week longer4 ,then wipe them1 rub them with bran1 and smoke them a fortnight over hickory wood4 ,pack them in wood ashes4 ,venison ham must not be cooked before it is eaten4 ,it is used for the tea-table1 chipped or shred like dried beef1 to which it is considered very superior4 ,it will not keep as long as other smoked meat4 ,,to ,,roast ,a ,,kid4 ,a kid should be cooked the day it is killed1 or the day after at farthest4 ,they are best from three to four months old1 and are only eaten while they live on milk4 ,wash the kid well1 wipe it dry1 and truss it4 ,stuff the body with a force-meat of grated bread1 butter or suet1 sweet herbs1 pepper1 salt1 nutmeg1 grated lemon-peel1 and beaten egg2 and sew it up to keep the stuffing in its place4 ,put it on the spit and rub it over with lard1 or sweet oil4 ,put a little salt and water into the dripping-pan1 and baste the kid first with that1 and afterwards with its own gravy4 ,or you may make it very nice by basting it with cream4 ,it should roast about three hours4 ,at the last1 transfer the gravy to a small sauce-pan2 thicken it with a little butter rolled in flour1 give it a boil up1 and send it to table in a boat4 ,garnish the kid with lumps of currant jelly laid round the edge of the dish4 ,a fawn 7which should never be kept more than one day7 may be roasted in the same manner2 also1 a hare1 or a couple of rabbits4 ,you may send to table1 to eat with the kid1 a dish of chestnuts boiled or roasted1 and divested of the shells4 ,,to ,,roast ,a ,,hare4 ,if a hare is old do not roast it1 but make soup of it4 ,wash and soak it in water for an hour1 and change the water several times1 having made a little slit in the neck to let out the blood4 ,take out the heart and liver1 and scald them4 ,drain1 dry1 and truss the hare4 ,make a force-meat richer and more moist than usual1 and add to it the heart and liver minced fine4 ,soak the bread-crumbs in a little claret before you mix them with the other ingredients4 ,stuff the body of the hare with this force-meat1 and sew it up4 ,put it on the spit1 rub it with butter1 and roast it before a brisk fire4 ,for the first half hour baste it with butter2 and afterwards with cream1 or with milk thickened with beaten yolk of egg4 ,at the last1 dredge it lightly with flour4 ,the hare will require about two hours roasting4 ,for sauce1 take the drippings of the hare mixed with cream or with claret1 and a little lemon-juice1 a bit of butter1 and some bread-crumbs4 ,give it a boil up1 and send it to table in a boat4 ,garnish the hare with slices of currant jelly laid round it in the dish4 ,,fricasseed ,,rabbits4 ,the best way of cooking rabbits is to fricassee them4 ,take a couple of fine ones1 and cut them up1 or disjoint them4 ,put them into a stew-pan2 season them with cayenne pepper and salt1 some chopped parsley1 and some powdered mace4 ,pour in a pint of warm water 7or of veal broth1 if you have it7 and stew it over a slow fire till the rabbits are quite tender2 adding 7when they are about half done7 some bits of butter rolled in flour4 ,just before you take it from the fire1 enrich the gravy with a jill or more of thick cream with some nutmeg grated into it4 ,stir the gravy well1 but take care not to let it boil after the cream is in1 lest it curdle4 ,put the pieces of rabbit on a hot dish1 and pour the gravy over them4 ,,to ,,stew ,,rabbits4 ,having trussed the rabbits1 lay them in a pan of warm water for about fifteen minutes4 ,then put them into a pot with plenty of water and a little salt1 and stew them slowly for about an hour1 or till they are quite tender4 ,in the mean time1 peel and boil in a sauce-pan a dozen onions4 ,when they are quite tender all through1 take them out1 and drain and slice them4 ,have ready some drawn1 butter1 prepared by taking six ounces of butter1 7cut into bits and rolled in about three tea-spoonfuls of flour17 and melting it in a jill of milk4 ,after shaking it round-over hot coals till it simmers1 add to it the onions1 and give it one boil up4 ,when the rabbits are done stewing lay them on a large dish 7having first cut off their heads1 which should not he sent to table7 and cover them all over with the onion-sauce1 to which you may add some grated nutmeg4 ,,to ,,fry ,,rabbits1 ,having washed the rabbits well1 put them into a pan of cold water1 and let them lie in it two or three hours4 ,then cut them into joints1 dry them in a cloth1 dredge them with flour1 strew them with chopped parsley1 and fry them in butter4 ,after you take them out of the frying-pan1 stir a wine-glass of cream into the gravy1 or the beaten yolk of an egg4 ,do not let it boil1 but pour it at once into the dish with the rabbits4 ,rabbits are very good baked in a pie4 ,a boiled or pot-pie may be made of them4 ,they may he stuffed with force-meat and roasted1 basting them with butter4 ,cut off their heads before you send them to table4 ,,poultry1 ,,game1 c4 ,,general ,,remarks ,in buying poultry choose those that are fresh and fat4 ,half-grown poultry is comparatively insipid2 it is best when full-grown but not old4 ,old poultry is tough and hard4 ,an old goose is so tough as to be frequently uneatable4 ,when poultry is young the skin is thin and tender1 and can be easily tipped by trying it with a pin2 the legs are smooth2 the feet moist and limber2 and the eyes full and bright4 ,the body should be thick and the breast fat4 ,the bill and feet of a young goose are yellow1 and have but few hairs on them2 when old they are red and hairy4 ,poultry is best when killed overnight1 as if cooked too soon after-killing1 it is hard and does not taste well4 ,it is not the custom in ,america1 as in some parts of ,europe1 to keep game1 or indeed any sort of eatable1 till it begins to taint2 all food when inclining to decomposition being regarded by us with disgust4 ,when poultry or game is frozen1 it should be brought into the kitchen early in the morning of the day on which it is to be cooked4 ,it may be thawed by laying it several hours in cold water4 ,if it is not thawed it will require double the time to cook1 and will be tough and tasteless when done4 ,in drawing poultry be very careful not to break the gall1 lest its disagreeable bitterness should be communicated to the liver4 ,poultry should be always scalded in hot water to make the feathers come out easily4 ,before they are cooked they should be held for a moment over the blaze of the fire to singe off the hairs that are about the skin4 ,the head1 neck1 and feet should be cut off1 and the ends of the legs skewered in the bodies4 ,a string should be tied tightly round4 ,,to ,,boil ,a ,,pair ,,of ,,fowls4 ,make a force-meat in the usual manner1 of grated1 bread-crumbs1 chopped sweet herbs1 butter1 pepper1 salt1 and yolk of egg4 ,fill the bodies of the fowls with the stuffing1 and tie a string firmly round them4 ,skewer the livers and gizzards to the sides1 under the wings4 ,dredge them with flour1 and put them into a pot with just enough of water to cook them2 cover it closely1 and put it over a moderate fire4 ,as soon as the scum rises1 take off the pot and skim it4 ,then cover it again1 and boil it slowly half an hour4 ,afterwards diminish the fire1 and let them stew slowly till quite tender4 ,an hour altogether is generally sufficient to boil a pair of fowls1 unless they are quite old4 ,by doing them slowly 7rather stewing than boiling7 the skin will not break1 and they will be whiter and more tender than if boiled fast4 ,serve them up with egg-sauce in a boat4 ,young chickens are better for being soaked two hours in skim milk1 previous to boiling4 ,you need not stuff them4 ,boil or stew them1 slowly in the same manner as large fowls4 ,three quarters of an hour will cook them4 ,serve them up with parsley-sauce1 and garnish with parsley4 ,boiled fowls should be accompanied by ham or smoked tongue4 ,,to ,,roast ,a ,,pair4 ,,of ,,fowls4 ,leave out the livers1 gizzards and hearts1 to be chopped and put into the gravy4--,fill the crops and bodies of the fowls with a force-meat1 put them before a clear fire and roast them an hour1 basting them with butter or with clarified dripping4 ,having stewed the necks1 gizzards1 livers1 and hearts in a very little water1 strain it and mix it hot with the gravy that has dripped from the fowls1 and which must be first skimmed4 ,thicken it with a little browned flour1 add to it the livers1 hearts1 and gizzards chopped small4 ,send the fowls to table with the gravy in a boat1 and have cranberry-sauce to eat with them4 ,,broiled ,,chickens4 ,split a pair of chickens down the back1 and beat them flat1 ,wipe the inside1 season them with pepper and salt1 and let them1 lie while you prepare some beaten yolk of egg and grated bread-crumbs4 ,wash the outside of the chickens all over with the egg1 and then strew on the bread-crumbs4 ,have ready a hot gridiron over a bed of bright coals4 ,lay the chickens on it with the inside downwards1 or next the fire4 ,broil them about three quarters of an hour1 keeping them covered with a plate4 ,just before you take them up1 lay some small pieces of butter on them4 ,in preparing chickens for broiling1 you may parboil them about ten minutes1 to ensure their being sufficiently cooked2 as it is difficult to broil the thick parts thoroughly without burning the rest4 ,,fricasseed ,,chickens4 ,having cut up your chickens1 lay them in cold water till all the blood is drawn out4 ,then wipe the pieces1 season them with pepper and salt1 and dredge them with flour4 ,fry them in lard or butter2 they should be of a fine brown on both sides4 ,when they are quite done1 take them1 out of the frying-pan1 cover them up1 and set them by the fire to keep warm4 ,skim the gravy in the frying-pan and pour into it half a pint of cream2 season it with a little nutmeg1 pepper and salt1 and thicken it with1 a small bit of butter rolled in flour4 ,give it a boil1 and then pour it round the chickens1 which must he kept hot4 ,put some lard into the pan1 and fry some parsley in ,it to lay on the pieces of chicken2 it must be done green and crisp4 ,to make a white fricassee of chickens1 skin them1 cut them in pieces1 and having soaked out the blood1 season them with salt1 pepper1 nutmeg and mace1 and strew over them some sweet marjoram shred fine4 ,put them into a stew-pan1 and pour over them half a pint of cream1 or rich unskimmed milk4 ,add some butter rolled in ,hour1 and 7if you choose7 some small force-meat balls4 ,set the stew-pan over hot coals4 ,keep it closely covered1 and stew or simmer it gently till the chicken is quite tender1 but do not allow it to boil4 ,you may improve it by a few small slices of cold ham4 ,,chicken ,,croquets ,,and ,,rissoles4 ,take some cold chicken1 and having2 cut the flesh from the bones1 mince it small with a little suet and parsley2 adding sweet marjoram and grated lemon-peel4 ,season it with pepper1 salt and nutmeg1 and having mixed the whole very well pound it to a paste in a marble mortar1 putting in a little at a time1 and moistening it frequently with yolk of egg that has been previously beaten4 ,then divide it into equal portions and having floured your hands1 make it up in the shape of pears1 sticking the head of a clove into the bottom of each to represent the blossom end1 and the stalk of a clove into the top to look like the stem4 ,dip them into beaten yolk of egg1 and then into bread-crumbs grated finely and sifted4 ,fry them in butter1 and when you take them out of the pan1 fry some parsley in it4 ,having drained the parsley1 cover the bottom of a dish with it1 and lay the croquets upon it4 ,send it to table as a side dish4 ,croquets maybe made of cold sweet-breads1 or of cold veal mixed with ham or tongue4 ,rissoles are made of the same ingredients1 well mixed1 and beaten smooth in a mortar4 ,make a fine paste1 roll it out1 and cut it into round cakes4 ,then lay some of the mixture on one half of the cake1 and fold over the other upon it1 in the shape of a half-moon4 ,close and crimp the edges nicely1 and fry the rissoles in butter4 ,they should be of a light brown on both sides4 ,drain them and send them to table dry4 ,,baked ,,chicken ,,pie4 ,cover the bottom and sides of a deep dish with a thick paste4 ,having cut up your chickens1 and seasoned them to your taste1 with salt1 pepper1 mace and nutmeg1 put them in1 and lay on the top several pieces of butter rolled in flour4 ,fill up the dish about two-thirds with cold water4 ,then lay on the top crust1 notching it handsomely4 ,cut a slit in the top1 and stick into it an ornament of paste made in the form of a tulip4 ,bake it in a moderate oven4 ,it will be much improved by the addition of a quarter of a hundred oysters2 or by interspersing the pieces of chicken with slices of cold boiled ham4 ,you may add also some yolks of eggs boiled hard4 ,a duck pie may be made in the same manner4 ,a rabbit pie also4 ,a ,,pot ,,pie4 ,take a pair of large fine fowls4 ,cut them up1 wash the pieces1 and season them with pepper and salt4 ,make a good paste in the proportion of a pound and a half of minced suet to three pounds of flour4 ,let there be plenty of paste1 as it is always much liked by the eaters of pot pie4 ,roll out the paste not very thin1 and cut most of it into long squares4 ,butter the sides of a pot1 and line them with paste nearly to the top4 ,lay slices of cold ham at the bottom of the pot1 and then the pieces of fowl1 interspersed all through with squares of paste1 and potatoes pared and quartered4 ,lay a lid of paste all over the top1 leaving a hole in the middle4 ,pour in about a quart of water1 cover the pot1 and boil it slowly but steadily for two hours4 ,half an hour before you take it up1 put in through the hole in the centre of the crust1 some bits of butter rolled in flour1 to thicken the gravy4 ,when done put the pie on a large dish1 and pour the gravy over it4 ,you may intersperse it all through with cold ham4 ,a pot pie may be made of ducks1 rabbits1 squirrels1 or venison4 ,also of beef-steaks4 ,,chicken ,,curry4 ,take a pair of fine fowls1 and having cut them in pieces1 lay them in salt and water till the seasoning is ready4 ,take two table-spoonfuls of powdered ginger1 one table-spoonful of fresh turmeric1 a tea-spoonful of ground black pepper2 some mace1 a few cloves1 some cardamom seeds1 and a little cayenne pepper with a small portion of salt4 ,these last articles according to your taste4 ,put all into a mortar1 and add to them eight large onions1 chopped or cut small4 ,mix and beat all together1 till the onions1 spices1 c4 form a paste4 ,put the chickens into a pan with sufficient butter rolled in flour1 and fry them till they are brown1 but not till quite done4 ,while this is proceeding1 set over the fire a sauce-pan three parts full of water1 or sufficient to cover the chickens when they are ready4 ,as soon as the water boils1 throw in the curry-paste4 ,when the paste has all dissolved1 and is thoroughly mixed with the water1 put in the pieces of chicken to boil1 or rather to simmer4 ,when the chicken is quite done1 put it into a large dish1 and eat it with boiled rice4 ,the rice may either be laid round on the same dish1 or served up separately4 ,this is a genuine ,east ,india receipt for curry4 ,lamb1 veal1 or rabbits may be curried in the same manner4 ,to boil ,rice for the ,curry4 ,pick the rice carefully1 to clear it from husks and motes4 ,then soak it in cold water for a quarter of an hour1 or more4 ,when you are ready to boil it1 pour off the water in which it has soaked4 ,have ready a pot or sauce-pan of boiling water1 into which you have put a little salt4 ,allow two quarts of water to a pound of rice4 ,sprinkle the rice gradually into the water4 ,boil it hard for twenty minutes1 then take it off the fire1 and pour off all the water that remains4 ,set the pot in the chimney corner with the lid off1 while dinner is dishing1 that it may have time to dry4 ,you may toss it up lightly with two forks1 to separate the grains while it is drying1 but do not stir it with a spoon4 ,a ,,pilau4 ,take a large fine fowl1 and cover the breast with slices of fat bacon or ham1 secured by skewers4 ,put it into a stew-pan with two sliced onions4 ,season it to your taste with white pepper and mace4 ,have ready a pint of rice that has been well picked1 washed1 and soaked4 ,cover the fowl with it4 ,put in as much water as will well cover the whole4 ,stew it about half an hour1 or till the fowl and rice are thoroughly done2 keeping the stew-pan closely covered4 ,dish it all together1 either with the rice covering the fowl1 or laid round it in little heaps4 ,you may make a pilau of beef or mutton with a larger quantity of rice2 which must not be put in at first1 or it will be done too much1 the meat requiring a longer time to stew4 ,,chicken ,,salad4 ,the fowls for this purpose should be young and fine4 ,you may either boil or roast them4 ,they must be quite cold4 ,having removed all the skin and fat1 and disjointed the fowls cut the meat from the bones into very small pieces1 not exceeding an inch4 ,wash and split two large fine heads of celery1 and cut the white part into pieces also about an inch long2 and having mixed the chicken and celery together1 put them into a deep china dish1 cover it and set it away4 ,it is best not to prepare the dressing till just before the salad is to be eaten1 that it may be as fresh as possible4 ,have ready the yolks of eight hard-boiled eggs4 ,put them into a flat dish1 and mash them to a paste with the back of a wooden spoon4 ,add to the egg a small tea-spoonful of fine salt1 the same quantity of cayenne pepper1 half a jill of made mustard1 a jill or a wine-glass and a half of vinegar1 and rather more than two wine-glasses of sweet oil4 ,mix all these ingredients thoroughly2 stirring them a long time till they are quite smooth4 ,the dressing should not be put on till a few minutes before the salad is sent in2 as by lying in it the chicken and celery will become tough and hard4 ,after you pour it on1 mix the whole well together with a silver fork4 ,chicken salad should be accompanied with plates of bread and butter1 and a plate of crackers4 ,it is a supper dish1 and is brought in with terrapin1 oysters1 c4 ,cold turkey is excellent prepared as above4 ,an inferior salad may be made with cold fillet of veal1 instead of chickens4 ,cold boiled lobster is very fine cut up and drest in this manner1 only substituting for celery1 lettuce cut up and mixed with the lobster4 ,,to ,,roast ,a ,,pair ,,of ,,ducks4 ,after the ducks are drawn1 wipe out the inside with a clean cloth1 and prepare your stuffing4 ,mince very fine some green sage leaves1 and twice their quantity of onion1 7which should first be parboiled17 and add a little butter1 and a seasoning of pepper and salt4 ,mix the whole very well1 and fill the crops and bodies of the ducks with it1 leaving a little space for the stuffing to swell4 ,reserve the livers1 gizzards1 and hearts to put in the gravy4 ,tie the bodies of the ducks firmly round with strings1 7which should be wetted or buttered to keep them from burning17 and put them on the spit before a clear brisk fire4 ,baste them first with a little salt and water1 and then with their own gravy1 dredging them lightly with flour at the last4 ,they will be done in about an hour4 ,after boiling the livers1 gizzards and hearts1 chop them1 and put them into the gravy2 having first skimmed it1 and thickened it with a little browned flour4 ,send to table with the ducks a small tureen of onion-sauce with chopped sage leaves in it4 ,accompany them also with stewed cranberries and green peas4 ,canvas-back ducks are roasted in the same manner1 omitting the stuffing4 ,they will generally be done enough in three quarters of an hour4 ,send currant jelly to table with them1 and have heaters to place under the plates4 ,add to the gravy a little cayenne1 and a large wine-glass of claret or port4 ,other wild ducks and teal may be roasted in about half an hour4 ,before cooking soak them all night in salt and water1 to draw out whatever fishy or sedgy taste they may happen to have1 and which may otherwise render them uneatable4 ,then early in the morning put them in fresh water 7without salt17 changing it several times before you spit them4 ,you may serve up with wild ducks1 c4 orange-sauce1 which is made by boiling in a little water two large sweet oranges cut into slices1 having first removed the rind4 ,when the pulp is all dissolved1 strain and press it through a sieve1 and add to it the juice of two more oranges1 and a little sugar4 ,send it to table either warm or cold4 ,,stewed ,,duck4 ,half roast a large duck4 ,cut it up1 and put it into a stew-pan with a pint of beef-gravy1 or dripping of roast-beef4 ,have ready two boiled onions1 half a handful of sage leaves1 and two leaves of mint1 all chopped very fine and seasoned with pepper and salt4 ,lay these ingredients over the duck4 ,stew it slowly for a quarter of an hour4 ,then put in a quart of young green peas4 ,cover it closely1 and simmer it half an hour longer1 till the peas are quite soft4 ,then add a piece of butter rolled in flour2 quicken the fire1 and give it one boil4 ,serve up all together4 ,a cold duck that has been under-done may be stewed in this manner4 ,,to ,,hash ,a ,,duck4 ,cut up the duck and season it with pepper and mixed spices4 ,have ready some thin slices of cold ham or bacon4 ,place a layer of them in a stew-pan2 then put in the duck and cover it with ham4 ,add just water enough to moisten it1 and pour over all a large glass of red wine4 ,cover the pan closely and let it stew for an hour4 ,have ready a quart or more of green peas1 boiled tender drained1 and mixed with butter and pepper4 ,lay them round the hashed duck4 ,if you hash a cold duck in this manner1 a quarter of an hour will be sufficient for stewing it2 it having been cooked already4 ,,to ,,roast ,a ,,goose4 ,having drawn and singed the goose1 wipe out the inside with a cloth1 and sprinkle in some pepper and salt4 ,make a stuffing of four good sized onions minced fine1 and half their quantity of green sage leaves minced also1 a large tea-cupful of grated bread-crumbs1 a piece of butter the size of a walnut1 and the beaten yolks of two eggs1 with a little pepper and salt4 ,mix the whole together1 and incorporate them well4 ,put the stuffing into the goose1 and press it in hard2 but do not entirely fill up the cavity1 as the mixture will swell in cooking4 ,tie the goose securely round with a greased or wetted string2 and paper the breast to prevent it from scorching4 ,fasten the goose on the spit at both ends4 ,the fire must be brisk and well kept up4 ,it will require from two hours to two and a half to roast4 ,baste it at first with a little salt and water1 and then with its own gravy4 ,take off the paper when the goose is about half done1 and dredge it with a little flour towards the last4 ,having parboiled the liver and heart1 chop them and put them into the gravy1 which must be skimmed well and thickened with a little browned flour4 ,send apple-sauce to table with the goose2 also mashed potatoes4 ,a goose may be stuffed entirely with potatoes1 boiled and mashed with milk1 butter1 pepper and salt4 ,you may make a gravy of the giblets1 that is the neck1 pinions1 liver1 heart and gizzard1 stewed in a little water1 thickened with butter rolled in flour1 and seasoned with pepper and salt4 ,add a glass of red wine4 ,before you send it to table1 take out all but the liver and heart2 mince them and leave them in the gravy4 ,this gravy is by many preferred to that which comes from the goose in roasting4 ,it is well to have both4 ,if a goose is old it is useless to cook it1 as when hard and tough it cannot be eaten4 ,a ,,goose ,,pie4 ,cut a fine large young goose into eight pieces1 and season it with pepper4 ,reserve the giblets for gravy4 ,take a smoked tongue that has been all night in soak1 parboil it1 peel it1 and cut it into thick slices1 omitting the root1 which you must divide into small pieces1 and put into a sauce-pan with the giblets and sufficient water to stew them slowly4 ,make a nice paste1 allowing a pound and a half of butter to three pounds of flour4 ,roll it out thick1 and line with it the bottom and sides of a deep dish4 ,fill it with the pieces of goose1 and the slices of tongue4 ,skim the gravy you have drawn from the giblets1 thicken it with a little browned flour1 and pour it into the pie dish4 ,then put on the lid or upper crust4 ,notch and ornament it handsomely with leaves and flowers of paste4 ,bake the pie about three hours in a brisk oven4 ,in making a large goose pie you may add a fowl1 or a pair of pigeons1 or partridges1--all cut up4 ,a duck pie may be made in the same manner4 ,small pies are sometimes made of goose giblets only4 ,a ,,christmas ,,goose ,,pie4 ,these pies are always made with a standing crust4 ,put into a sauce-pan one pound of butter cut up1 and a pint and a half of water2 stir it while it is melting1 and let it come to a boil4 ,then skim off whatever milk or impurity may rise to the top4 ,have ready four pounds of flour sifted into a pan4 ,make a hole in the middle of it1 and pour in the melted butter while hot4 ,mix it with a spoon to a stiff paste1 7adding the beaten yolks of three or four eggs17 and then knead it very well with your hands1 on the paste-board1 keeping it dredged with flour till it ceases to be sticky4 ,then set it away to cool4 ,split a large goose1 and a fowl down the back1 loosen the flesh all over with a sharp knife1 and take out all the bones4 ,parboil a smoked tongue2 peel it and cut off the root4 ,mix together a powdered nutmeg1 a quarter of an ounce of powdered mace1 a tea-spoonful of pepper1 and a tea-spoonful of salt1 and season with them the fowl and the goose4 ,roll out the paste near an inch thick1 and divide it into three pieces4 ,cut out two of them of an oval form for the top and bottom2 and the other into a long straight piece for the sides or walls of the pie4 ,brush the paste all over with beaten white of egg1 and set on the bottom the piece that is to form the wall1 pinching the edges together1 and cementing them with white of egg4 ,the bottom piece must be large enough to turn up a little round the lower edge of the wall piece1 to which it must be firmly joined all round4 ,when you have the crust properly fixed1 so as to be baked standing alone without a dish1 put in first the goose1 then the fowl1 and then the tongue4 ,fill up what space is left with pieces of the flesh of pigeons1 or of partridges1 quails1 or any game that is convenient4 ,there must be no bones in the pie4 ,you may add also some bits of ham1 or some force-meat balls4 ,lastly1 cover the other ingredients with half a pound of butter1 and pat on the top crust1 which1 of course1 must be also of an oval form to correspond with the bottom4 ,the lid must be placed not quite on the top edge of the wall1 but an inch and a half below it4 ,close it very well1 and ornament the sides and top with festoons and leaves cut out of paste4 ,notch the edges handsomely1 and put a paste flower in the centre4 ,glaze the whole with beaten yolk of egg1 and bind the pie all round with a double fold of white paper4 ,set it in a regular oven1 and bake it four hours4 ,this is one way of making the celebrated goose pies that it is customary in ,england to send as presents at ,christmas4 ,they are eaten at luncheon1 and if the weather is cold1 and they are kept carefully covered up from the air1 they will be good for two or three weeks2 the standing crust assisting to preserve them4 ,,to ,,roast ,a ,,turkey4 ,make a force-meat of grated bread-crumbs1 minced suet1 sweet marjoram1 grated lemon-peel1 nutmeg1 pepper1 salt1 and beaten yolk of egg4 ,you may add some grated cold ham4 ,light some writing paper1 and singe the hairs from the skin of the turkey4 ,reserve the neck1 liver1 and gizzard for the gravy4 ,stuff the craw of the turkey with the force-meat1 of which there should be enough made to form into balls for frying1 laying them round the turkey when it is dished4 ,dredge it with flour1 and roast it before a clear brisk fire1 basting it with cold lard4 ,towards the last1 set the turkey nearer to the fire1 dredge it again very lightly with flour1 and baste it with butter4 ,it will require1 according to its size1 from two to three hours roasting4 ,make the gravy of the giblets cut in pieces1 seasoned1 and stewed for two hours in a very little water2 thicken it with a spoonful of browned flour1 and stir into it the gravy from the dripping-pan1 having first skimmed off the fat4 ,a turkey should be accompanied by ham or tongue4 ,serve up with it mushroom-sauce4 ,have stewed cranberries on the table to eat with it4 ,do not help any one to the legs1 or drum-sticks as they are called4 ,turkeys are sometimes stuffed entirely with sausage-meat4 ,small cakes of this meat should then be fried1 and laid round it4 ,to bone a turkey1 you must begin with a very sharp knife at the top of the wings1 and scrape the flesh loose from the bone without dividing or cutting it to pieces4 ,if done carefully and dexterously1 the whole mass of flesh may be separated from the bone1 so that you can take hold of the head and draw out the entire skeleton at once4 ,a large quantity of force-meat having been prepared1 stuff it hard into the turkey1 restoring it by doing so to its natural form1 filling out the body1 breast1 wings and legs1 so as to resemble their original shape when the bones were in4 ,roast or bake it2 pouring a glass of port wine into the gravy4 ,a boned turkey is frequently served up cold1 covered with lumps of currant jelly2 slices of which are laid round the dish4 ,any sort of poultry or game may be boned and stuffed in the same manner1 ,a cold turkey that has not been boned is sometimes sent to table larded all over the breast with slips of fat bacon1 drawn through the flesh with a larding needle1 and arranged in regular form4 ,,to ,,boil ,a ,,turkey4 ,take twenty-five large fine oysters1 and chop them4 ,mix with them half a pint of grated bread-crumbs1 half a handful of chopped parsley1 a quarter of a pound of butter1 two table-spoonfuls1 of cream or rich milk1 and the beaten yolks of three eggs4 ,when it is thoroughly mixed1 stuff the craw of the turkey with it1 and sew up the skin4 ,then dredge it with flour1 put it into a large pot or kettle1 and cover it well with cold water4 ,place it over the fire1 and let it boil slowly for half an hour1 taking off the scum as it rises4 ,then remove the pot from over the fire1 and set it on hot coals to stew slowly for two hours1 or two hours and a half1 according to its size1 ,just before you send it to table1 place it again over the fire to get well heated4 ,when you boil a turkey1 skewer the liver and gizzard to the sides1 under the wings4 ,send it to table with oyster-sauce in a small tureen4 ,in making the stuffing1 you may substitute for the grated bread1 chestnuts boiled1 peeled1 and minced or mashed4 ,serve up chestnut-sauce1 made by peeling some boiled chestnuts and putting them whole into melted butter1 ,some persons1 to make them white1 boil their turkeys tied up in a large cloth sprinkled with flour4 ,with a turkey1 there should be on the table a ham1 or a smoked tongue4 ,,to ,,roast ,,pigeons4 ,draw and pick four pigeons immediately after they are killed1 and let them be cooked soon1 as they do not keep well4 ,wash the inside very clean1 and wipe it dry4 ,stuff them with a mixture of parsley parboiled and chopped1 grated bread-crumbs1 and butter2 seasoned with pepper1 salt1 and nutmeg4 ,dredge them with flour1 and roast them before a good fire1 basting them with butter4 ,they will be done in about twenty-five or thirty minutes4 ,serve them up with parsley-sauce4 ,lay the pigeons on the dish in a row4 ,if asparagus is in season1 it will be much better than parsley both for the stuffing and sauce4 ,it must first be boiled4 ,chop the green heads for the stuffing1 and cut them in two for the melted butter4 ,have cranberry-sauce on the table4 ,pigeons may be split and broiled1 like chickens2 also stewed or fricasseed4 ,they are very good stewed with slices of cold ham and green peas1 serving up all in the same dish4 ,,pigeon ,,pie4 ,take four pigeons1 and pick and clean them very nicely1 ,season them with pepper and salt1 and put inside of every one a large piece of butter and the yolk of a hard-boiled egg4 ,have ready a good paste1 allowing a pound of butter to two pounds of sifted flour4 ,roll it out rather thick1 and line with it the bottom and sides of a large deep dish4 ,put in the pigeons1 and lay on the top some bits of butter rolled in flour4 ,pour in nearly enough of water to fill the dish4 ,cover the pie with a lid of paste rolled out thick1 and nicely notched1 and ornamented with paste leaves and flowers4 ,you may make a similar pie of pheasants1 partridges1 or grouse4 ,,to ,,roast ,,pheasants1 ,,partridges1 ,,quails1 ,,or ,,grouse4 ,pick and draw the birds immediately after they are brought in4 ,before you roast them1 fill the inside with pieces of a fine ripe orange1 leaving out the rind and seeds4 ,or stuff them with grated cold ham1 mixed with bread-crumbs1 butter1 and a little yolk of egg4 ,lard them with small slips of the fat of bacon drawn through the flesh with a larding needle1 ,roast them before a clear fire4 ,make a fine rich gravy of the trimmings of meat or poultry1 stewed in a little water1 and thickened with a spoonful of browned flour4 ,strain it1 and set it on the fire again1 having added half a pint of claret1 and the juice of two large oranges4 ,simmer it for a few minutes1 pour some of it into the dish with the game1 and serve the remainder in a boat4 ,if you stuff them with force-meat1 you may1 instead of larding1 brush them all over with beaten yolk of egg1 and then cover them1 with bread-crumbs grated finely and sifted4 ,,another ,,way ,,to ,,roast ,,pheasants1 ,,partridges1 c4 ,chop some fine raw oysters1 omitting the hard part2 mix them with salt1 and nutmeg1 and add some beaten yolk of egg to bind the other ingredients4 ,cut some very thin slices of cold ham or bacon1 and cover the birds with them2 then wrap them closely in sheets of white paper well buttered1 put them on the spit1 and roast them before a clear fire4 ,send them to table with oyster-sauce in a boat4 ,pies may be made of any of these birds in the same manner as a pigeon pie4 ,,to ,,roast ,,snipes1 ,,woodcocks1 ,,or ,,plovers4 ,pick them immediately2 but it is the fashion to cook these birds without drawing4 ,cut some slices of bread1 allowing a slice to each bird1 and 7having pared off the crust7 toast them nicely1 and lay them in the bottom of the dripping-pan to catch the trail1 as it is called4 ,dredge the birds with flour1 and put them on a small spit before a clear brisk fire4 ,baste them with lard1 or fresh butter4 ,they will be done in twenty or thirty minutes4 ,serve them up laid on the toast1 and garnished with sliced orange1 or with orange jelly4 ,have brown gravy in a boat4 ,,to ,,roast ,,reed-,,birds1 ,,or ,,ortolans4 ,put into every bird1 an oyster1 or a little butter mixed with some finely sifted bread-crumbs4 ,dredge them with flour4 ,run a small skewer through them1 and tie them on the spit4 ,baste them with lard or with fresh butter4 ,they will be done in about ten minutes4 ,a very nice way of cooking these birds is1 7having greased them all over with lard or with fresh butter1 and wrapped them in vine leaves secured closely with a string17 to lay them in a heated iron pan1 and bury them in ashes hot enough to roast or bake them4 ,remove the vine leaves before you send the birds to table4 ,reed birds are very fine made into little dumplings with a thin crust of flour and butter1 and boiled about twenty minutes4 ,each must be tied in a separate cloth4 ,,larding4 ,to lard meat or poultry is to introduce into the surface of the flesh1 slips of the fat only of bacon1 by means of a larding-pin or larding-needle1 it being called by both names4 ,it is a steel instrument about a foot long1 sharp at one end1 and cleft at the other into four divisions1 which are near two inches in length1 and resemble tweezers4 ,it can be obtained at the hardware stores4 ,cut the bacon into slips about two inches in length1 half an inch in breadth1 and half an inch in thickness4 ,if intended for poultry1 the slips of bacon should not be thicker than a straw4 ,put them1 one at a time1 into the cleft or split end of the larding-needle4 ,give each slip a slight twist1 and press it down hard into the needle with your fingers4 ,then push the needle through the flesh1 7avoiding the places where the bones are17 and when you draw it out it will have left behind it the slip of bacon sticking in the surface4 ,take care to have all the slips of the same size1 and arranged in regular rows at equal distances4 ,every slip should stand up about an inch4 ,if any are wrong1 take them out and do them over again4 ,to lard handsomely and neatly requires practice and dexterity4 ,fowls and game are generally larded on the breast only4 ,if cold1 they can be done with the fat of cold boiled ham4 ,larding may be made to look very tastefully on any thing that is not to be cooked afterwards4 ,,force-,,meat ,,balls4 ,to a pound of the lean of a leg of veal1 allow a pound of beef suet4 ,mince them together very fine4 ,then season it to your taste with pepper1 salt1 mace1 nutmeg1 and chopped sage or sweet marjoram4 ,then chop a half-pint of oysters1 and beat six eggs very well4 ,mix the whole together1 and pound it to a paste in a marble mortar4 ,if you do not want it immediately1 put it away in a stone pot1 strew a little flour on the top1 and cover it closely4 ,when you wish to use the force-meat1 divide into equal parts as much of it as you want2 and having floured your hands1 roll it into round balls1 all of the same size4 ,either fry them in butter1 or boil them4 ,this force-meat will be found a very good stuffing for meat or poultry4 ,,gravy ,,and ,,sauces4 ,,drawn ,,or ,,made ,,gravy4 ,for this purpose you may use coarse pieces of the lean of beef or veal1 or the giblets and trimmings of poultry or game4 ,if must be stewed for a long time1 skimmed1 strained1 thickened1 and flavoured with whatever condiments are supposed most suited to the dish it is to accompany4 ,in preparing meat to stew for gravy1 beat it with a mallet or meat-beetle1 score it1 and cut it into small pieces2 this makes it give oat the juices4 ,season it with pepper and salt1 and put it into a stew-pan with butter only4 ,heat it gradually1 till it becomes brown4 ,shake the pan frequently1 and see that it does not bum or stick to the bottom4 ,it will generally be browned sufficiently in half an hour4 ,then put in some boiling water1 allowing one pint to each pound of meat4 ,simmer it on coals by the side of the fire for near three hours1 skimming it well1 and keeping it closely covered4 ,when done1 remove it from the heat1 let it stand awhile to settle1 and then strain it4 ,if you wish to keep it two or three days1 7which you may in winter17 put it into a stone vessel1 cover it closely1 and set it in a cool place4 ,do not thicken this gravy till you go to use it4 ,,melted ,,butter1 ,,sometimes ,,called ,,drawn ,,butter4 ,melted butter is the foundation of most of the common sauces4 ,have a covered sauce-pan for this purpose4 ,one lined with porcelain will be best4 ,take a quarter of a pound of the best fresh butter1 cut it up1 and mix with it about two tea-spoonfuls of flour4 ,when it is thoroughly mixed1 put it into the sauce-pan1 and add to it four table-spoonfuls of cold water4 ,cover the sauce-pan1 and set it in a large tin pan of boiling water4 ,shake it round continually 7always moving it the same way7 till it is entirely melted and begins to simmer4 ,then let it rest till it boils up4 ,if you set it on hot coals1 or over the fire1 it will be oily4 ,if the butter and flour is not well mixed it will be lumpy4 ,if you put too much water1 it will be thin and poor4 ,all these defects are to be carefully avoided4 ,in melting butter for sweet or pudding sauce1 you may use milk instead of water4 ,,to ,,brown ,,flour4 ,spread some fine flour on a plate1 and set it in the oven1 turning it up and stirring it frequently that it may brown equally all through4 ,put it into a jar1 cover it well1 and keep it to stir into gravies to thicken and colour them4 ,,to ,,brown ,,butter4 ,put a lump of butter into a frying-pan1 and toss it round over the fire till it becomes brown4 ,then dredge some browned flour over it1 and stir it round with a spoon till it boils4 ,it must be made quite smooth4 ,you may make this into a plain sauce for fish by adding cayenne and some flavoured vinegar4 ,,plain ,,sauces4 ,,lobster ,,sauce4 ,boil a dozen blades of mace and half a dozen pepper-corns in about a jill and a half 7or three wine-glasses7 of water1 till all the strength of the spice is extracted4 ,then strain it1 and having cut three quarters of a pound of butter into little bits1 melt it in this water1 dredging in a little flour as you hold it over the fire to boil4 ,toss it round1 and let it just boil up and no more4 ,take a cold boiled lobster1--pound the coral in a mortar adding a little sweet oil4 ,then stir it into the melted butter4 ,chop the meat of the body into very small pieces1 and rub it through a cullender into the butter4 ,cut up the flesh of the claws and tail into dice1 and stir it in4 ,give it another boil up1 and it will be ready for table4 ,serve it up with fresh salmon1 or any boiled fish of the best kind4 ,crab sauce is made in a similar manner2 also prawn and shrimp sauce4 ,,anchovy ,,sauce4 ,soak eight anchovies for three or four hours1 changing the water every hour4 ,then put them into a sauce-pan with a quart of cold water4 ,set them on hot coals and simmer them till they are entirely dissolved1 and till the liquid is diminished two-thirds4 ,then strain it1 stir two glasses of red wine1 and add to it about half a pint of melted butter4 ,heat it over again1 and send it to table with salmon or fresh cod4 ,,celery ,,sauce4 ,take a large bunch of young celery4 ,wash and pare it very clean4 ,cut it into pieces1 and boil it gently in a small quantity of water1 till it is quite tender4 ,then add a little powdered mace and nutmeg1 and a very little pepper and salt4 ,take a tolerably large piece of butter1 roll it well in flour1 and stir it into the sauce4 ,boil it up again1 and it is ready to send to table4 ,you may make it with cream1 thus3--,prepare and boil your celery as above1 adding some mace1 nutmeg1 a piece of butter the size of a walnut1 rolled in flour2 and half a pint of cream4 ,boil all together4 ,celery sauce is eaten with boiled poultry4 ,when celery is out of season1 you may use celery seed1 boiled in the water which you afterwards use for the melted butter1 but strained out after boiling4 ,,nasturtian ,,sauce4 ,this is by many considered superior to caper sauce and is eaten with boiled mutton4 ,it is made with the green seeds of nasturtians1 pickled simply in cold vinegar4 ,cut about six ounces of butter into small hits1 and put them into a small sauce-pan4 ,mix with a wine-glass of water sufficient flour to make a thick batter1 pour it on the butter1 and hold the sauce-pan over hot coals1 shaking it quickly round1 till the butter is melted4 ,let it just boil up1 and then take it from the fire4 ,thicken it with the pickled nasturtians and send it to table in a boat4 ,never pour melted butter over any thing1 but always send it to table in a sauce-tureen or boat4 ,,white ,,onion ,,sauce4 ,peel a dozen onions1 and throw them into salt and water to keep them white4 ,then boil them tender4 ,when done1 squeeze the water from them1 and chop them4 ,have ready some butter that has been melted rich and smooth with milk or cream instead of water4 ,put the onions into the melted butter1 and boil them up at once4 ,if you wish to have them very mild1 put in a turnip with them at the first boiling4 ,young white onions1 if very small1 need not be chopped1 but may be put whole into the butter4 ,use this sauce for rabbits1 tripe1 boiled poultry1 or any boiled fresh meat4 ,,brown ,,onion ,,sauce4 ,slice some large mild ,spanish onions4 ,cover them with butter1 and set them over a slow fire to brown4 ,then add salt and cayenne pepper to your taste1 and some good brown gravy of roast meat1 poultry or game1 thickened with a bit of butter rolled in flour that has first been browned by holding it in a hot pan or shovel over the fire4 ,give it a boil1 skim it well1 and just before you take it off1 stir in a half glass of port or claret1 and the same quantity of mushroom catchup4 ,use this sauce for roasted poultry1 game1 or meat4 ,,mushroom ,,sauce4 ,wash a pint of small button mushrooms1--remove the stems and the outside skin4 ,stew them slowly in veal gravy or in milk or cream1 seasoning them with pepper and salt1 and adding a piece of butter rolled in a large proportion of flour4 ,stew them till quite tender1 now and then taking off the cover of the pan to stir them4 ,the flavour will be heightened by having salted a few the night before in a covered dish1 to extract the juice1 and then stirring it into the sauce while stewing4 ,this sauce may be served up with poultry1 game1 or beef-steaks4 ,in gathering mushrooms take only those that are of a dull pearl colour on the outside1 and that have the under part tinged with pale pink4 ,boil an onion with them4 ,if there is a poisonous one among them1 the onion will turn black4 ,then throw away the whole4 ,,egg ,,sauce4 ,boil four eggs a quarter of an hour4 ,dip them into cold water to prevent their looking blue4 ,peel off the shell4 ,chop the yolks of all1 and the whites of two1 and stir them into melted butter4 ,serve this sauce with boiled poultry or fish4 ,,bread ,,sauce4 ,put some grated crumbs of stale bread into a sauce-pan1 and pour over them some of the liquor in which poultry or fresh meat has been boiled4 ,add some plums or dried currants that have been picked and washed4 ,having simmered them till the bread is quite soft1 and the currants well plumped1 add melted butter or cream4 ,this sauce is for a roast pig4 ,,mint ,,sauce4 ,take a large bunch of young green mint2 if old the taste will be unpleasant4 ,wash it very clean4 ,pick all the leaves from the stalks4 ,chop the leaves very fine1 and mix them with cold vinegar1 and a large proportion of powdered sugar4 ,there must be merely sufficient vinegar to moisten the mint well1 but by no means enough to make the sauce liquid4 ,it is only eaten in the spring with roast lamb4 ,send it to table in a sauce-tureen4 ,,caper ,,sauce4 ,take two large table-spoonfuls of capers and a little vinegar4 ,stir them for some time into half a pint of thick melted butter4 ,this sauce is for boiled mutton4 ,if you happen to have no capers1 pickled cucumber chopped fine1 or the pickled pods of radish seeds1 may be stirred into the butter as a tolerable substitute4 ,,parsley ,,sauce4 ,wash a bunch of parsley in cold water4 ,then boil it about six or seven minutes in salt and water4 ,drain it1 cut the leaves from the stalks1 and chop them fine4 ,hare ready some melted butter1 and stir in the parsley4 ,allow two small table-spoonfuls of leaves to half a pint of butter4 ,serve it up with boiled fowls1 rock-fish1 sea-bass1 and other boiled fresh fish44 ,also with knuckle of veal1 and with calf's head boiled plain4 ,,apple ,,sauce4 ,pare1 core1 and slice some fine apples4 ,put them into a sauce-pan with just sufficient water to keep them from burning1 and some grated lemon-peel4 ,stew them till quite soft and tender4 ,then mash them to a paste1 and make them very sweet with brown sugar1 adding a small piece of butter and some nutmeg4 ,apple sauce is eaten with roast pork1 roast goose and roast ducks4 ,be careful not to have it thin and watery4 ,,cranberry ,,sauce4 ,wash a quart of ripe cranberries1 and put them into a pan with about a wine-glass of water4 ,stew them slowly1 and stir them frequently1 particularly after they begin to burst4 ,they require a great deal of stewing1 and should be like a marmalade when done4 ,just before you take them from the fire1 stir in a pound of brown sugar4 ,when they are thoroughly done1 put them into a deep dish1 and set them away to get cold4 ,you may strain the pulp through a cullender or sieve into a mould1 and when it is in a firm shape send it to table on a glass dish4 ,taste it when it is cold1 and if not sweet enough1 add more sugar4 ,cranberries require more sugar than any other fruit1 except plums4 ,cranberry sauce is eaten with roast turkey1 roast fowls1 and roast ducks4 ,,peach ,,sauce4 ,take a quart of dried peaches1 7those are richest and best that are dried with the skins on17 and soak them in cold water till they are tender4 ,then drain them1 and put them into a covered pan with a very little water4 ,set them on coals1 and simmer them till they are entirely dissolved4 ,then mash them with brown sugar1 and send them to table cold to eat with roast meat1 game or poultry4 ,,wine ,,sauce4 ,have ready some rich thick melted or drawn butter1 and the moment you take it from the fire1 stir in two large glasses of white wine1 two table-spoonfuls of powdered white sugar1 and a powdered nutmeg4 ,serve it up with plum pudding1 or any sort of boiled pudding that is made of a batter4 ,,cold ,,sweet ,,sauce4 ,stir together1 as for a pound-cake1 equal quantities of fresh butter and powdered white sugar4 ,when quite light and creamy1 add some powdered cinnamon or nutmeg1 and a few drops of essence of lemon4 ,send it to table in a small deep plate with a tea-spoon in it4 ,eat it with batter pudding1 bread pudding1 ,indian pudding1 c4 whether baked or boiled4 ,also with boiled apple pudding or dumplings1 and with fritters and pancakes4 ,,cream ,,sauce4 ,boil a pint and a half of rich cream with four table-spoonfuls of powdered sugar1 some pieces of cinnamon1 and a dozen bitter almonds or peach kernels slightly broken up1 or a dozen fresh peach leaves4 ,as soon as it has boiled up1 take it off the fire and strain it4 ,if it is to be eaten with boiled pudding or with dumplings send it to table hot1 but let it get quite cold if you intend it as an accompaniment to fruit pies or tarts4 ,,oyster ,,sauce4 ,take a pint of oysters1 and save out a little of their liquid4 ,put them with their remaining liquor1 and some mace and nutmegs1 into a covered sauce-pan1 and simmer them on hot coals about eight minutes4 ,then drain them4 ,having prepared in another sauce-pan some drawn or melted butter1 7mixed with oyster liquor instead of water17 pour it into a sauce-boat1 add the oysters to it1 and serve it up with boiled poultry or with boiled fresh fish4 ,,store ,,fish ,,sauces4 ,,general ,,remarks4 ,store fish sauces if properly made will keep for many months4 ,they may be brought to table in fish castors1 but a customary mode is to send them round in the small black bottles in which they have been originally deposited4 ,they are in great variety1 and may be purchased of the grocers that sell oil1 pickles1 anchovies1 c4 ,in making them at home1 the few following receipts may be found useful4 ,the usual way of eating these sauces is to pour a little on your plate1 and mix it with the melted butter4 ,they give flavour to fish that would otherwise be insipid1 and are in general use at genteel tables4 ,two table-spoonfuls of any of these sauces may be added to the melted butter a minute before you take it from the fire4 ,but if brought to table in bottles1 the company can use it or omit it as they please4 ,,scotch ,,sauce4 ,take fifteen anchovies1 chop them fine1 and steep them in vinegar for a week1 keeping the vessel closely covered4 ,then put them into a pint of claret or port wine4 ,scrape fine a large stick of horseradish1 and chop two onions1 a handful of parsley1 a tea-spoonful of the leaves of lemon-thyme1 and two large peach leaves4 ,add a nutmeg1 six or eight blades of mace1 nine cloves1 and a tea-spoonful of black pepper1 all slightly pounded in a mortar4 ,put all these ingredients into a silver or block tin sauce-pan1 or into an earthen pipkin1 and add a few grains of cochineal to colour it4 ,pour in a large half pint of the best vinegar1 and simmer it slowly till the bones of the anchovies are entirely dissolved4 ,strain the liquor through a sieve1 and when quite cold put it away for use in small bottles2 the corks dipped in melted rosin1 and well-secured by pieces of leather tied closely over them4 ,fill each bottle quite full1 as it will keep the better for leaving no vacancy4 ,this sauce will give a fine flavour to melted butter4 ,,quin',s ,,sauce4 ,pound in a mortar six large anchovies1 moistening them with their own pickle4 ,then chop and pound six small onions4 ,mix them with a little black pepper and a little cayenne1 half a glass of soy1 four glasses of mushroom catchup1 two glasses of claret1 and two of black walnut pickle4 ,put the mixture into a small sauce-pan or earthen pipkin1 and let it simmer slowly till all the bones of the anchovies are dissolved4 ,strain it1 and when cold1 bottle it for use2 dipping the cork in melted rosin1 and tying leather over it4 ,fill the bottles quite full4 ,,kitchiner',s ,,fish ,,sauce4 ,mix together a pint of claret1 a pint of mushroom catchup1 and half a pint of walnut pickle1 four ounces of pounded anchovy1 an ounce of fresh lemon-peel pared thin1 and the same quantity of shalot or small onion4 ,also an ounce of scraped horseradish1 half an ounce of black pepper1 and half an ounce of allspice mixed1 and the same quantity of cayenne and celery-seed4 ,infuse these ingredients in a wide-mouthed bottle 7closely stopped7 for a fortnight1 shaking the mixture every day4 ,then strain and bottle it for use4 ,put it up in small bottles1 filling them quite full4 ,,harvey',s ,,sauce4 ,dissolve six anchovies in a pint of strong vinegar1 and then add to them three table-spoonfuls of ,india soy1 and three table-spoonfuls of mushroom catchup1 two heads of garlic bruised small1 and a quarter of an ounce of cayenne4 ,add sufficient cochineal powder to colour the mixture red4 ,let all these ingredients infuse in the vinegar for a fortnight1 shaking it every day1 and then strain and bottle it for use4 ,let the bottles be small1 and cover the corks with leather4 ,,general ,,sauce4 ,chop six shalots or small onions1 a clove of garlic1 two peach leaves1 a few sprigs of lemon-thyme and of sweet basil1 and a few bits of fresh orange-peel4 ,bruise in a mortar a quarter of an ounce of cloves1 a quarter of an ounce of mace1 and half an ounce of long pepper4 ,mix two ounces of salt1 a jill of vinegar1 the juice of two lemons1 and a pint of ,madeira4 ,put the whole of these ingredients together in a stone jar1 very closely covered4 ,let it stand all night over embers by the side of the fire4 ,in the morning pour off the liquid quickly and carefully from the lees or settlings1 strain it and put it into small bottles1 dipping the corks in melted rosin4 ,this sauce is intended to flavour melted butter or gravy1 for every sort of fish and meat4 ,,pink ,,sauce4 ,mix together half a pint of port wine1 half a pint of strong vinegar1 the juice and grated peel of two large lemons1 a quarter of an ounce of cayenne1 a dozen blades of mace1 and a quarter of an ounce of powdered cochineal4 ,let it infuse a fortnight1 stirring it several times a day4 ,then boil it ten minutes1 strain it1 and bottle it for use4 ,eat it with any sort of fish or game4 ,it will give a fine pink tinge to melted butter4 ,,catchups4 ,,lobster ,,catchup4 ,this catchup1 warmed in melted butter1 is an excellent substitute for fresh lobster sauce at seasons when the fish cannot he procured1 as1 if properly made1 it will keep a year4 ,take a fine lobster that weighs about three pounds4 ,put it into boiling water1 and cook it thoroughly4 ,when it is cold break it up1 and extract all the flesh from the shell4 ,pound the red part or coral in a marble mortar1 and when it is well bruised1 add the white meat by degrees1 and pound that also2 seasoning it with a tea-spoonful of cayenne1 and moistening it gradually with sherry wine4 ,when it is beaten to a smooth paste1 mix it well with the remainder of the bottle of sherry4 ,put it into wide-mouthed bottles1 and on the top of each lay a dessert-spoonful of whole pepper4 ,dip the corks in melted rosin1 and secure them well by tying leather over them4 ,in using this catchup allow four table-spoonfuls to a common-sized sauce-boat of melted butter4 ,put in the catchup at the last1 and hold it over the fire just long enough to be thoroughly heated4 ,,anchovy ,,catchup4 ,bone two dozen anchovies1 and then chop them4 ,put to them ten shalots1 or very small onions1 cut fine1 and a handful of scraped horseradish1 with a quarter of an ounce of mace4 ,add a lemon1 cut into slices1 twelve cloves1 and twelve pepper-corns4 ,then mix together a pint of red wine1 a quart of white wine1 a pint of water and half a pint of anchovy liquor4 ,put the other ingredients into the liquid1 and boil it slowly till reduced to a quart4 ,then strain it1 and when cold put it into small bottles1 securing the corks with leather4 ,,oyster ,,catchup4 ,take large salt oysters that have just been opened4 ,wash them in their own liquor1 and pound them1 in a mortar1 omitting the hard parts4 ,to every pint of the pounded oysters1 add a half pint of white wine or vinegar1 in which you must give them a boil up1 removing the scum as it rises4 ,then to each quart of the boiled oysters allow a tea-spoonful of beaten white pepper1 a salt-spoonful of pounded mace1 and cayenne and salt to your taste4 ,let it boil up for a few minutes1 and then pass it through a sieve into an earthen pan4 ,when cold1 put it into small bottles1 filling them quite full1 as it will not keep so well if there is a vacancy at the top4 ,dip the corks in melted rosin1 and tie leather over each4 ,,walnut ,,catchup4 ,take green walnuts that are young enough to be easily pierced through with a large needle4 ,having pricked them all in several places1 throw them into an earthen pan with a large handful of salt1 and barely sufficient water to cover them4 ,break up and mash them with a potato-beetle1 or a rolling-pin4 ,keep them four days in the salt and water1 stirring and mashing them every day4 ,the rinds will now be quite soft4 ,then scald them with boiling-hot salt and water1 and raising the pan on the edge1 let the walnut liquor flow away from the shells into another pan4 ,put the shells into a mortar1 and pound them with vinegar1 which will extract from them all the remaining juice4 ,put all the walnut liquor together1 and boil and skim it1 then to every quart allow an ounce of bruised ginger1 an ounce of black pepper1 half an ounce of cloves1 and half an ounce of nutmeg1 all slightly beaten4 ,boil the spice and walnut liquor in a closely covered vessel for three quarters of an hour4 ,when cold1 bottle it for use1 putting equal proportions of the spice into each bottle4 ,secure the corks with leather4 ,,mushroom ,,catchup4 ,take mushrooms that have been freshly gathered1 and examine them carefully to ascertain that they are of the right sort4 ,pick them nicely1 and wipe them clean1 but do not wash them4 ,spread a layer of them at the bottom of a deep earthen pan1 and then sprinkle them well with salt2 then another layer of mushrooms1 and another layer of salt1 and so on alternately4 ,throw a folded cloth over the jar1 and set it by the fire or in a very cool oven4 ,let it remain thus for twenty-four hours1 and then mash them well with your hands4 ,next squeeze and strain them through a bag4 ,to every quart of strained liquor add an ounce and a half of whole black pepper1 and boil it slowly in a covered vessel for half an hour4 ,then add a quarter of an ounce of allspice1 half an ounce of sliced ginger1 a few cloves1 and three or four blades of mace4 ,boil it with the spice fifteen minutes longer4 ,when it is done1 take it off1 and let it stand awhile to settle4 ,pour it carefully off from the sediment and put it into small bottles1 filling them to the top4 ,secure them well with corks dipped in melted rosin1 and leather caps tied over them4 ,the longer catchup is boiled1 the better it will keep4 ,you may add cayenne and nutmeg to the spices4 ,the bottles should be quite small1 as it soon spoils after being opened4 ,,tomata ,,catchup4 ,gather the tomatas on a dry day1 and when quite ripe4 ,peel them1 and cut them into quarters4 ,put them into a large earthen pan1 and mash and squeeze them till they are reduced to a pulp4 ,allowing half a pint of fine salt to a hundred tomatas1 put them into a preserving kettle1 and boil them gently with the salt for two hours1 stirring them frequently to prevent their burning4 ,then strain them through a fine sieve1 pressing them with the back of a silver spoon4 ,season them to your taste with mace1 cinnamon1 nutmeg1 ginger1 and white or red pepper1 all powdered fine4 ,put the tomata again over the fire with the spices1 and boil it slowly till very thick1 stirring it frequently4 ,when cold1 put it up in small bottles1 secure the corks well1 and it will keep good a year or two4 ,,lemon ,,catchup4 ,cut nine large lemons into thin slices1 and take out the seeds4 ,prepare1 by pounding them in a mortar1 two ounces of mustard seed1 half an ounce of black pepper1 half an ounce of nutmeg1 a quarter of an ounce of mace1 and a quarter of an ounce of cloves4 ,slice thin two ounces of horseradish4 ,put all these ingredients together4 ,strew over them three ounces of fine salt4 ,add a quart of the best vinegar4 ,boil the whole twenty minutes4 ,then put it warm into a jar1 and let it stand three weeks closely covered4 ,stir it up daily4 ,then strain it through a sieve1 and put it up in small bottles to flavour fish and other sauces4 ,this is sometimes called lemon pickle4 ,,sea ,,catchup4 ,take a gallon of stale strong beer1 a pound of anchovies washed from the pickle1 a pound of peeled shalots or small onions1 half an ounce of mace1 half an ounce of cloves1 a quarter of an ounce of whole pepper1 three or four large pieces of ginger1 and two quarts of large mushroom-flaps rubbed to pieces4 ,put the whole into a kettle closely covered1 and let it simmer slowly till reduced to one half4 ,then strain it through a flannel bag1 and let it stand till quite cold before you bottle it4 ,have small bottles and fill them quite full of the catchup4 ,dip the corks in melted rosin4 ,this catchup keeps well at sea1 and may be carried into any part of the world4 ,a spoonful of it mixed in melted butter will make a fine fish sauce4 ,it may also be used to flavour gravy4 ,,flavoured ,,vinegars4 ,these vinegars will be found very useful1 at times when the articles with which they are flavoured cannot be conveniently procured4 ,care should be taken to have the bottles that contain them accurately labelled1 very tightly corked1 and kept in a dry place4 ,the vinegar used for these purposes should be of the very best sort4 ,,tarragon ,,vinegar4 ,tarragon should be gathered on a dry day1 just before the plant flowers4 ,pick the green leaves from the stalks1 and dry them a little before the fire4 ,then put them into a wide-mouthed stone jar1 and cover them with the best vinegar1 filling up the jar4 ,let it steep fourteen days1 and then strain it through a flannel bag4 ,pour it through a funnel into half-pint bottles1 and cork them well4 ,,sweet ,,basil ,,vinegar4 ,is made precisely in the same manner2 also those of green mint1 and sweet marjoram4 ,,celery ,,vinegar4 ,pound two ounces of celery seed in a mortar1 and steep it for a fortnight in a quart of vinegar4 ,then strain and bottle it4 ,,burnet ,,vinegar4 ,nearly fill a wide-mouthed bottle with the fresh green leaves of burnet1 cover them with vinegar1 and let them steep two weeks4 ,then strain off the vinegar1 wash the bottle1 put in a fresh supply of burnet leaves1 pour the same vinegar over them1 and let it infuse a fortnight longer4 ,then strain it again and it will be fit for use4 ,the flavour will exactly resemble that of cucumbers4 ,,horseradish ,,vinegar4 ,make a quart of the best vinegar boiling hot1 and pour it on four ounces of scraped horseradish4 ,let it stand a week1 then strain it off1 renew the horseradish1 adding the same vinegar cold1 and let it infuse a week longer1 straining it again at the last4 ,,shalot ,,vinegar4 ,peel and chop fine four ounces of shalots1 or small button onions4 ,pour on them a quart of the best vinegar1 and let them steep a fortnight2 then strain and bottle it4 ,make garlic vinegar in the same manner2 using but two ounces of garlic to a quart of vinegar4 ,two or three drops will be sufficient to impart a garlic taste to a pint of gravy or sauce4 ,more will be offensive4 ,the cook should be cautioned to use it very sparingly1 as to many persons it is extremely disagreeable4 ,,chilli ,,vinegar4 ,take a hundred red chillies or capsicums1 fresh gathered2 cut them into small pieces and infuse them for a fortnight in a quart of the best vinegar1 shaking the bottle every day4 ,then strain it4 ,,raspberry ,,vinegar4 ,put two quarts of ripe fresh-gathered raspberries into a stone or china vessel1 and pour on them a quart of vinegar4 ,let it stand twenty-four hours1 and then strain it through a sieve4 ,pour the liquid over two quarts of fresh raspberries1 and let it again infuse for a day and a night4 ,then strain it a second time4 ,allow a pound of loaf sugar to every pint of juice4 ,break up the sugar1 and let it melt in the liquor4 ,then put the whole into a stone jar1 cover it closely1 and set it in a kettle of boiling water1 which must be kept on a quick boil for an hour4 ,take off all the scum and when cold1 bottle the vinegar for use4 ,raspberry vinegar mixed with water is a pleasant and cooling beverage in warm weather2 also in fevers4 ,,mustard ,,and ,,pepper4 ,,common ,,mustard ,is best when fresh made4 ,take good flour of mustard2 put it in a plate1 add to it a little salt1 and mix it by degrees with boiling water to the usual consistence1 rubbing it for a long time with a broad-bladed knife or a wooden spoon4 ,it should be perfectly smooth4 ,the less that is made at a time the better it will be4 ,if you wish it very mild1 use sugar instead of salt1 and boiling milk instead of water4 ,,keeping ,,mustard4 ,dissolve three ounces of salt in a quart of boiling vinegar1 and pour it hot upon two ounces of scraped horseradish4 ,cover the jar closely and let it stand twenty-four hours4 ,strain it and then mix it by degrees with the best flour of mustard4 ,make it of the usual thickness1 and beat it till quite smooth4 ,then put it into wide-mouthed bottles and stop it closely4 ,,french ,,mustard4 ,mix together four ounces of the very best mustard powder1 four salt-spoons of salt1 a large table-spoonful of minced tarragon leaves1 and two cloves of garlic chopped fine4 ,pour on by degrees sufficient vinegar 7tarragon vinegar is best7 to dilute it to the proper consistence4 ,it will probably require about four wine-glassfuls or half a pint4 ,mix it well1 using for the purpose a wooden spoon4 ,when done1 put it into a wide-mouthed bottle or into little white jars4 ,cork it very closely1 and keep it in a dry place4 ,it will not be fit for use in less than two days4 ,this 7used as the common mustard7 is a very agreeable condiment for beef or mutton4 ,,to ,,make ,,cayenne ,,pepper4 ,take ripe chillies and dry them a whole day before the fire1 turning them frequently4 ,when quite dry1 trim off the stalks and pound the pods in a mortar till they become a fine powder1 mixing in about one sixth of their weight in salt4 ,or you may grind them in a very fine mill4 ,while pounding the chillies1 wear glasses to save your eyes from being incommoded by them4 ,put the powder into small bottles1 and secure the corks closely4 ,,kitchen ,,pepper4 ,mix together two ounces of the best white ginger1 an ounce of black pepper1 an ounce of white pepper1 an ounce of cinnamon1 an ounce of nutmeg1 and two dozen cloves4 ,they must all be ground or pounded to a fine powder1 and thoroughly mixed4 ,keep the mixture in a bottle1 labelled1 and well corked4 ,it will be found useful in seasoning many dishes2 and being ready prepared will save much trouble4 ,,vegetables ,,general ,,remarks4 ,all vegetables should be well picked and washed4 ,a very little salt should always be thrown into the water in which they are boiled4 ,a steady regular fire should be kept up1 and they should never for a moment be allowed to stop boiling or simmering till they are thoroughly done4 ,every sort of vegetable should be cooked till tender1 as if the least hard or under-done they are both unpalatable and unwholesome4 ,the practice of putting pearl-ash in the pot to improve the colour of green vegetables should be strictly forbidden1 as it destroys the flavour1 and either renders them flat and insipid1 or communicates a very disagreeable taste of its own4 ,every sort of culinary vegetable is infinitely best when fresh from the garden1 and gathered as short a time as possible before it is cooked4 ,they should all be laid in a pan of cold water for a while previous to boiling4 ,when done1 they should be carefully drained before they go to table1 or they will be washy all through1 and leave puddles of discoloured water in the bottoms of the dishes1 to the disgust of the company and the discredit of the cook4 ,,to ,,boil ,,potatoes4 ,potatoes that are boiled together1 should be as nearly as possible of the same size4 ,wash1 but do not pare them4 ,put them into a pot with water enough to cover them about an inch1 and do not put on the pot lid4 ,when the water is very near boiling1 pour it off1 and replace it with the same quantity of cold water1 into which throw a good portion of salt4 ,the cold water sends the heat from the surface to the heart1 and makes the potatoes mealy4 ,potatoes of a moderate size will require about half an hour boiling2 large ones an hour4 ,try them with a fork4 ,when done1 pour off the water1 cover the pot with a folded napkin1 or flannel1 and let them stand by the fire about a quarter of an hour to dry4 ,peel them and send them to table4 ,potatoes should not be served up with the skins on4 ,it has a coarse1 slovenly look1 and disfigures the appearance of the dinner2 besides the trouble and inconvenience of peeling them at table4 ,when the skins crack in boiling1 it is no proof that they are done1 as too much fire under the pot will cause the skins of some potatoes to break while the inside is hard4 ,after ,march1 when potatoes are old1 it is best to pare them before boiling and to cut out all the blemishes4 ,it is then better to mash them always before they are sent to table4 ,mash them when quite hot1 using a potato-beetle for the purpose2 add to them a piece of fresh butter1 and a little salt1 and1 if convenient1 some milk1 which will greatly improve them4 ,you may score and brown them on the top4 ,a very nice way of serving up potatoes is1 after they are peeled1 to pour over them some hot cream in which a very little butter has been melted1 and sprinkle them with pepper4 ,this is frequently done in country houses where cream is plenty4 ,new potatoes 7as they are called when quite young7 require no peeling1 but should be well washed and brushed before they are boiled4 ,,fried ,,potatoes4 ,take cold potatoes that have been boiled1 grate them1 make them into flat cakes1 and fry them in butter4 ,they are nice at breakfast4 ,you may mix some beaten yolk of egg with them4 ,cold potatoes may be fried in slices or quarters1 or broiled on a gridiron4 ,raw potatoes1 when fried1 are generally hard1 tough1 and strong4 ,,potato ,,snow4 ,for this purpose use potatoes that are very white1 mealy1 and smooth4 ,boil them very carefully1 and when they are done1 peel them1 pour off the water1 and set them on a trivet before the fire till they are quite dry and powdery4 ,then rub them through a coarse wire sieve into the dish on which they are to go to table4 ,do not disturb the heap of potatoes before it is served up1 or the flakes will fall and it will flatten4 ,this preparation looks well2 but many think that it renders the potato insipid4 ,,roasted ,,potatoes4 ,take large fine potatoes2 wash and dry them1 and either lay them on the hearth and keep them buried in hot wood ashes1 or bake them slowly in a ,dutch oven4 ,they will not be done in less than two hours4 ,it will save time to half-boil them before they are roasted4 ,send them to table with the skins on1 and eat them with cold butter and salt4 ,they are introduced with cold meat at supper4 ,potatoes keep best buried in sand or earth4 ,they should never be wetted till they are washed for cooking4 ,if you have them in the cellar1 see that they are well covered with matting or old carpet1 as the frost injures them greatly4 ,,sweet ,,potatoes ,,boiled4 ,if among your sweet potatoes there should he any that are very large and thick1 split them1 and cut them in four1 that they may not require longer time to cook than the others4 ,boil them with the skins on in plenty of water1 but without any salt4 ,you may set the pot on coals in the corner4 ,try them with a fork1 and see that they are done all through2 they will take at least an hour4 ,then drain off the water1 and set them for a few minutes in a tin pan before the fire1 or in the stove1 that they may be well dried4 ,peel them before they are sent to table4 ,,fried ,,sweet ,,potatoes4 ,choose them of the largest size4 ,half boil them1 and then having taken off the skins1 cut the potatoes in slices1 and fry them in butter1 or in nice dripping4 ,sweet potatoes are very good stewed with fresh pork1 veal1 or beef4 ,the best way to keep them through the cold weather1 is to bury them in earth or sand2 otherwise they will be scarcely eatable after ,october4 ,,cabbage4 ,all vegetables of the cabbage kind should be carefully washed1 and examined in case of insects lurking among the leaves4 ,to prepare a cabbage for boiling1 remove the outer leaves1 and pare and trim the stalk1 cutting it close and short4 ,if the cabbage is large1 quarter it2 if small1 cut it in half2 and let it stand for a while in a deep part of cold water with the large end downwards4 ,put it into a pot with plenty of water1 7having first tied it together to keep it whole while boiling17 and1 taking off the scum1 boil it two hours1 or till the stalk is quite tender4 ,when done1 drain and squeeze it well4 ,before you send it to table introduce a little fresh butter between the leaves2 or have melted butter in a boat4 ,if it has been boiled with meat add no butter to it4 ,a young cabbage will boil in an hour or an hour and a half4 ,,cale-,,cannon4 ,boil separately some potatoes and cabbage4 ,when done1 drain and squeeze the cabbage1 and chop or mince it very small4 ,mash the potatoes1 and mix them gradually but thoroughly with the chopped cabbage1 adding butter1 pepper and salt4 ,there should be twice as much potato as cabbage4 ,cale-cannon is eaten with corned beef1 boiled pork1 or bacon4 ,cabbages may be kept good all winter by burying them in a hole dug in the ground4 ,,cauliflower ,remove the green leaves that surround the head or white part1 and peel off the outside skin of the small piece of stalk that is left on4 ,cut the cauliflower in four1 and lay it for an hour in a pan of cold water4 ,then tie it together before it goes into the pot4 ,put it into boiling water and simmer it till the stalk is thoroughly tender1 keeping it well covered with water1 and carefully removing the scum4 ,it will take about two hours4 ,take it up as soon as it is done2 remaining in the water will discolour it4 ,drain it well1 and send it to table with melted butter4 ,it will be much whiter if put on in boiling milk and water4 ,,brocoli4 ,prepare brocoli for boiling in the same manner as cauliflower1 leaving the stalks rather longer1 and splitting the head in half only4 ,tie it together again1 before it goes into the pot4 ,put it on in hot water1 and let it simmer till the stalk is perfectly tender4 ,as soon as it is done take it out of the water and drain it4 ,send melted butter to table with it4 ,,spinach4 ,spinach requires close examination and picking1 as insects are frequently found among it1 and it is often gritty4 ,wash it through three or four waters4 ,then drain it1 and put it on in boiling water4 ,ten minutes is generally sufficient time to boil spinach4 ,be careful to remove the scum4 ,when it is quite tender1 take it up1 and drain and squeeze it well4 ,chop it fine1 and put it into a sauce-pan with a piece of butter and a little pepper and salt4 ,set it on hot coals1 and let it stew five minutes1 stirring it all the time4 ,,spinach ,,and ,,eggs4 ,boil the spinach as above1 and drain and press it1 but do not chop it4 ,have ready some eggs poached as follows4 ,boil in a sauce-pan1 and skim some clear spring water1 adding to it a table-spoonful of vinegar4 ,break the eggs separately1 and having taken the sauce-pan off the fire1 slip the eggs one at a time into it with as much dexterity as you can4 ,let the sauce-pan stand by the side of the fire till the white is set1 and then put it over the fire for two minutes4 ,the yolk should be thinly covered by the white4 ,take them up with an egg slice1 and having trimmed the edges of the whites1 lay the eggs on the top of the spinach1 which should firstly seasoned with pepper and salt and a little butter1 and must be sent to table hot4 ,,turnips4 ,take off a thick paring from the outside1 and boil the turnips gently for an hour and a half4 ,try them with a fork1 and when quite tender1 take them up1 drain them on a sieve1 and either send them to table whole with melted butter1 or mash them in a cullender1 7pressing and squeezing them well27 season with a little pepper and salt1 and mix with them a very small quantity of butter4 ,setting in the sun after they are cooked1 or on a part of the table upon which the sun may happen to shine1 will give to turnips a singularly unpleasant taste1 and should therefore he avoided4 ,when turnips are very young1 it is customary to serve them up with about two inches of the green top left on them4 ,if stewed with meat1 they should be sliced or quartered4 ,mutton1 either boiled or roasted1 should always be accompanied by turnips4 ,,carrots4 ,wash and scrape them well4 ,if large cut them into two three1 or four pieces4 ,put them into boiling water with a little salt in it4 ,full grown carrots will require three hours' boiling2 smaller ones two hours1 and young ones an hour4 ,try them with a fork1 and when they are tender throughout1 take them up and dry them in a cloth4 ,divide them in pieces and split them1 or cut them into slices4 ,eat them with melted butter4 ,they should accompany boiled beef or mutton4 ,,parsnips4 ,wash1 scrape and split them4 ,put them into a pot of boiling water2 add a little salt1 and boil them till quite tender1 which will be in from two to three hours1 according to their size4 ,dry them in a cloth when done1 and pour melted butter over them in the dish4 ,serve them up with any sort of boiled meat1 or with salt cod4 ,parsnips are very good baked or stewed with meat4 ,,russian ,,or ,,swedish ,,turnips ,this turnip 7the ,ruta ,baga7 is very large and of a reddish yellow colour2 they are generally much liked4 ,take off a thick paring1 cut the turnips into large pieces1 or thick slices1 and lay them awhile in cold water4 ,then boil them gently about two hours1 or till they are quite soft4 ,when done1 drain1 squeeze and mash them1 and season them with pepper and salt1 and a very little butter4 ,take care not to set them in a part of the table where the sun comes1 as it will spoil the taste4 ,russian turnips should always be mashed4 ,,squashes ,,or ,,cymlings4 ,the green or summer squash is best when the outside is beginning to turn yellow1 as it is then less watery and insipid than when younger4 ,wash them1 cut them into pieces1 and take out the seeds4 ,boil them about three quarters of an hour1 or till quits tender4 ,when done1 drain and squeeze them well till you have pressed out all the water2 mash them with a little butter1 pepper and salt4 ,then put the squash thus prepared into a stew-pan1 set it on hot coals1 and stir it very frequently till it becomes dry4 ,take care not to let it burn4 ,,winter ,,squash1 ,,or ,,cashaw4 ,this is much finer than the summer squash4 ,it is fit to eat in ,august1 and1 in a dry warm place1 can be kept well all winter4 ,the colour is a very bright yellow4 ,pare it1 take out the seeds1 cut it in pieces1 and stew it slowly till quite soft1 in a very little water4 ,afterwards drain1 squeeze1 and press it well1 and mash it with a very little butter1 pepper and salt4 ,,pumpkin4 ,deep coloured pumpkins are generally the best4 ,in a dry warm place they can be kept perfectly good all winter4 ,when you prepare to stew a pumpkin1 cut it in half and take out all the seeds4 ,then cut it in thick slices1 and pare them4 ,put it into a pot with a very little water1 and stew it gently for an hour1 or till soft enough to mash4 ,then take it out1 drain1 and squeeze it till it is as dry as you can get it4 ,afterwards mash it1 adding a little pepper and salt1 and a very little butter4 ,pumpkin is frequently stewed with fresh beef or fresh pork4 ,the water in which pumpkin has been boiled1 is said to be very good to mix bread with1 it having a tendency to improve it in sweetness and to keep it moist4 ,,hominy4 ,wash the hominy very clean through three or four waters4 ,then put it into a pot 7allowing two quarts of water to one quart of hominy7 and boil it slowly five hours4 ,when done1 take it up1 and drain the liquid from it through a cullender4 ,put the hominy into a deep dish1 and stir into it a small piece of fresh butter4 ,the small grained hominy is boiled in rather less water1 and generally eaten with butter and sugar4 ,,indian ,,corn4 ,corn for boiling should be full grown but young and tender4 ,when the grains become yellow it is too old4 ,strip it of the outside leaves and the silk1 but let the inner leaves remain1 as they will keep in the sweetness4 ,put it into a large pot with plenty of water1 and boil it rather fast for three hours or more4 ,when done1 drain off the water1 and remove the leaves4 ,you may either lay the ears on a large flat dish and send them to table whole1 or broken in half2 or you may cut all the com off the cob1 and serve it up in a deep dish1 mixed with butter1 pepper and salt4 ,,mock ,,oysters ,,of ,,corn4 ,take a dozen and a half ears of large young corn1 and grate all the grains off the cob as fine as possible4 ,mix with the grated corn three large table-spoonfuls of sifted flour1 the yolks of six eggs well beaten4 ,let all be well incorporated by hard beating4 ,have ready in a frying-pan an equal proportion of lard and fresh butter4 ,hold it over the fire till it is boiling hot1 and then put in portions of the mixture as nearly as possible in shape and size like fried oysters4 ,fry them brown1 and send them to table hot4 ,they should be near an inch thick4 ,this is an excellent relish at breakfast1 and may be introduced as a side dish at dinner4 ,in taste it has a singular resemblance to fried oysters4 ,the corn must be young4 ,,stewed ,,egg ,,plant4 ,the purple egg plants are better than the white ones4 ,put them whole into a pot with plenty of water1 and simmer them till quite tender4 ,then take them out1 drain them1 and 7having peeled off the skins7 cut them up1 and mash them smooth in a deep dish4 ,mix with them some grated bread1 some powdered sweet marjoram1 and a large piece of butter1 adding a few pounded cloves4 ,grate a layer of bread over the top1 and put the dish into the oven and brown it4 ,you must send it to table in the same dish4 ,eggplant is sometimes eaten at dinner1 but generally at breakfast4 ,,to ,,fry ,,egg ,,plant4 ,do not pare your egg plants if they are to be fried1 but slice them about half an inch thick1 and lay them an hour or two in salt and water to remove their strong taste1 which to most persons is very unpleasant4 ,then take them out1 wipe them1 and season them1 with pepper only4 ,beat some yolk of egg2 and in another dish grate a sufficiency of bread-crumbs4 ,have ready in a frying-pan some lard and batter mixed1 and make it boil4 ,then dip each slice of egg plant first in the egg1 and then in the crumbs1 till both sides are well covered2 and fry them brown1 taking care to have them done all through1 as the least rawness renders them very unpalatable4 ,,stuffed ,,egg ,,plants4 ,parboil them to take off their bitterness4 ,then slit each one down the side1 and extract the seeds4 ,have ready a stuffing made of grated bread-crumbs1 butter1 minced sweet herbs1 salt1 pepper1 nutmeg1 and beaten yolk of egg4 ,fill with it the cavity from whence you took the seeds1 and bake the egg plants in a ,dutch oven4 ,serve them up with a made gravy poured into the dish4 ,,fried ,,cucumbers4 ,having pared your cucumbers1 cut them lengthways into pieces about as thick as a dollar4 ,then dry them in a cloth4 ,season them with pepper and salt1 and sprinkle them thick with flour4 ,melt some butter in a frying-pan1 and when it boils1 put in the slices of cucumber1 and fry them of a light brown4 ,send them to table hot4 ,they make a breakfast dish44 ,,to ,,dress ,,cucumbers ,,raw4 ,they should be as fresh from the vine as possible1 few vegetables being more unwholesome when long gathered4 ,as soon as they are brought in lay them in cold water4 ,just before they are to go to table take them out1 pare them and slice them into a pan of fresh cold water4 ,when they are all sliced1 transfer them to a deep dish1 season them with a little salt and black pepper1 and pour over them some of the best vinegar1 to which you may add a little salad oil4 ,you may mix with them a small quantity of sliced onion2 not to be eaten1 but to communicate a slight flavour of onion to the vinegar4 ,,salsify4 ,having scraped the salsify roots1 and washed them in cold water1 parboil them4 ,then take them out1 drain them1 cut them into large pieces and fry them in butter4 ,salsify is frequently stewed slowly till quite tender1 and then served up with melted butter4 ,or it may be first boiled1 then grated1 and made into cakes to be fried in butter4 ,salsify must not be left exposed to the air1 or it will turn blackish4 ,,artichokes4 ,strip off the coarse outer leaves1 and cut off the stalks close to the bottom4 ,wash the artichokes well1 and let them lie two or three hours in cold water4 ,put them with their heads downward into a pot of boiling water1 keeping them down by a plate floated over them4 ,they must boil steadily from two to three hours2 take care to replenish the pot with additional boiling water as it is wanted4 ,when they are tender all through1 drain them1 and serve them up with melted butter4 ,,beets4 ,wash the beets1 but do not scrape or cut them while they are raw2 for if a knife enters them before they are boiled they will lose their colour4 ,boil them from two to three hours1 according to their size4 ,when they are tender all through1 take them up1 and scrape off all the outside4 ,if they are young beets they are best split down and cut into long pieces1 seasoned with pepper1 and sent to table with melted butter4 ,otherwise you may slice them thin1 after they are quite cold1 and pour vinegar over them4 ,,to ,,stew ,,beets4 ,boil them first1 and then scrape and slice them4 ,put them into a stew-pan with a piece of butter rolled in flour1 some boiled onion and parsley chopped fine1 and a little vinegar1 salt and pepper4 ,set the pan on hot coals1 and let the beets stew for a quarter of an hour4 ,,to ,,boil ,,green ,,or ,,french ,,beans4 ,these beans should be young1 tender1 and fresh gathered4 ,remove the strings with a knife1 and take off both ends of the bean4 ,then cut them in two or three pieces only2 for if split or cut very small1 they become watery and lose much of their taste4 ,they look best when cut slanting4 ,as you cut them1 throw them into a pan of cold water1 and let them lay awhile4 ,boil them an hour and a half4 ,they must be perfectly tender before you take them up4 ,then drain and press them well1 season them with pepper1 and mix into them a piece of butter4 ,,scarlet ,,beans4 ,it is not generally known that the pod of the scarlet bean1 if green and young1 is extremely nice when cut into three or four pieces and boiled4 ,they will require near two hours1 and must be drained well1 and mixed as before mentioned with butter and pepper4 ,if gathered at the proper time1 when the seed is just perceptible1 they are superior to any of the common beans4 ,,lima ,,beans4 ,these are generally considered the finest of all beans1 and should be gathered young4 ,shell them1 lay them in a pan of cold water1 and then boil them about two hours1 or till they are quite soft4 ,drain them well1 and add to them some butter and a little pepper4 ,they are destroyed by the first frost1 but can be kept during the winter1 by gathering them on a dry day when full grown but not the least hard1 and putting them in their pods into a keg4 ,throw some salt into the bottom of the keg1 and cover it with a layer of the bean-pods2 then add more salt1 and then another layer of beans1 till the keg is full4 ,press them down with a heavy weight1 cover the keg closely1 and keep it in a cool dry place4 ,before you use them1 soak the pods all night in cold water2 the next day shell them1 and soak the beans till you are ready to boil them4 ,,dried ,,beans4 ,wash them and lay them in soak over night4 ,early in the morning put them into a pot with plenty of water1 and boil them slowly till dinner time4 ,they will require seven or eight hours to be sufficiently done4 ,then take them off1 put them into a sieve1 and strain off the liquid4 ,send the beans to table in a deep dish1 seasoned with pepper1 and having a piece of butter mixed with them4 ,,green ,,peas4 ,green peas are unfit for eating after they become hard and yellowish2 but they are better when nearly full grown than when very small and young4 ,they should be gathered as short a time as possible before they are cooked1 and laid in cold water as soon as they are shelled4 ,they will require about an hour to boil soft4 ,when quite done1 drain them1 mix with them a piece of butter1 and add a little pepper4 ,peas may be greatly improved by boiling with them two or three lumps of loaf-sugar1 and a sprig of mint to be taken out before they are dished4 ,this is an ,english way of cooking green peas1 and is to most tastes a very good one4 ,,to ,,boil ,,onions4 ,take off the tops and tails1 and the thin outer skin2 but no more lest the onions should go to pieces4 ,lay them on the bottom of a pan which is broad enough to contain them without piling one on another2 just cover them with water1 and let them simmer slowly till they are tender all through1 but not till they break4 ,serve them up with melted butter4 ,,to ,,roast ,,onions4 ,onions are best when parboiled before roasting4 ,take large onions1 place them on a hot hearth and roast them before the fire in their skins1 turning them as they require it4 ,then peel them1 send them to table whole1 and eat them with butter and salt4 ,,to ,,fry ,,onions4 ,peel1 slice them1 and fry them brown in butter or nice dripping4 ,onions should be kept in a very dry place1 as dampness injures them4 ,,to ,,boil ,,asparagus4 ,large or full grown asparagus is the best4 ,before you begin to prepare it for cooking1 set on the fire a pot with plenty of water1 and sprinkle into it a handful of salt4 ,your asparagus should be all of the same size4 ,scrape the stalks till they are perfectly nice and white2 cut them all of equal length1 and short1 so as to leave them but two or three inches below the green part4 ,to serve up asparagus with long stalks is now becoming obsolete4 ,as you scrape them1 throw them into a pan of cold water4 ,then tie them up in small bundles with bass or tape1 as twine will cut them to pieces4 ,when the water is boiling fast1 put in the asparagus1 and boil it an hour2 if old it will require an hour and a quarter4 ,when it is nearly done boiling1 toast a large slice of bread sufficient to cover the dish 7first cutting off the crust7 and dip it into the asparagus water in the pot4 ,lay it in a dish1 and1 having drained the asparagus1 place it on the toast with all the heads pointed inwards towards the centre1 and the stalks spreading outwards4 ,serve up melted butter with it4 ,,sea ,,kale4 ,sea kale is prepared1 boiled1 and served up in the same manner as asparagus4 ,,poke4 ,the young stalks and leaves of the poke-berry plant when quite small and first beginning to sprout up from the ground in the spring1 are by most persons considered very nice1 and are frequently brought to market4 ,if the least too old they acquire a strong taste1 and should not be eaten1 as they then become unwholesome4 ,they are in a proper state when the part of the stalk nearest to the ground is not thicker than small asparagus4 ,scrape the stalks1 7letting the leaves remain on them17 and throw them into cold water4 ,then tie up the poke in bundles1 put it into a pot that has plenty of boiling water1 and let it boil fast an hour at least4 ,serve it up with or without toast1 and send melted butter with1 it in a boat4 ,,stewed ,,tomatas4 ,peel your tomatas1 cut them in half and squeeze out the seeds4 ,then put them into a stew-pan without any water1 and add to them cayenne and salt to your taste1 7and if you choose17 a little minced onion1 and some powdered mace1 ,stew them slowly till they are first dissolved and then dry4 ,,baked ,,tomatas ,peel some large fine tomatas1 cut them up1 and take out the seeds4 ,then put them into a deep dish in alternate layers with grated bread-crumbs1 and a very little butter in small bits4 ,there must be a large proportion of bread-crumbs4 ,season the whole with a little salt1 and cayenne pepper4 ,set it in an oven1 and bake it4 ,in cooking tomatas1 take care not to have them too liquid4 ,,mushrooms4 ,good mushrooms are only found in clear open fields where the air is pure and unconfined4 ,those that grow in low damp ground1 or in shady places1 are always poisonous4 ,mushrooms of the proper sort generally appear in ,august and ,september1 after a heavy dew or a misty night4 ,they may be known by their being of a pale pink or salmon colour on the gills or under side1 while the top is of a dull pearl-coloured white2 and by their growing only in open places4 ,when they are a day old1 or a few hours after they are gathered1 the reddish colour changes to brown4 ,the poisonous or false mushrooms are of various colours1 sometimes of a bright yellow or scarlet all over2 sometimes entirely of a chalky white stalk1 top1 and gills4 ,it is easy to detect a bad mushroom if all are quite fresh2 but after being gathered a few hours the colours change1 so that unpractised persons frequently mistake them4 ,it is said that if you boil an onion among mushrooms the onion will turn of a bluish black when there is a bad one among them4 ,of course1 the whole should then be thrown into the fire4 ,if in stirring mushrooms1 the colour of the silver spoon is changed1 it is also most prudent to destroy them all4 ,,to ,,stew ,,mushrooms4 ,for this purpose the small button mushrooms are best4 ,wash them clean1 peel off the skin1 and cut off the stalks4 ,put the trimmings into a small sauce-pan with just enough water to keep them from burning1 and1 covering them closely1 let them stew a quarter of an hour4 ,then strain the liquor1 and having put the mushrooms into a clean sauce-pan1 7a silver one1 or one lined with porcelain17 add the liquid to them with a little nutmeg1 pepper and salt1 and a piece of butter rolled in flour4 ,stew them fifteen minutes1 and just before you take them up1 stir in a very little cream or rich milk and some beaten yolk of egg4 ,serve them hot4 ,while they are cooking1 keep the pan as closely covered as possible4 ,if you wish to have the full taste of the mushroom only1 after washing1 trimming1 and peeling them1 put them into a stew-pan with a little salt and no water4 ,set them on coals1 and stew them slowly till tender1 adding nothing to them but a little butter rolled in flour1 or else a little cream4 ,be sure to keep the pan well covered4 ,,broiled ,,mushrooms4 ,for this purpose take large mushrooms1 and be careful to have them freshly gathered4 ,peel them1 score the under side1 and cut off the stems4 ,lay them one by one in an earthen pan1 brushing them over with sweet oil or oiled butter1 and sprinkling each with a little pepper and salt4 ,cover them closely1 and let them set for about an hour and a half4 ,then place them on a gridiron over clear hot coals1 and broil them on both sides4 ,make a gravy for them of their trimmings stewed in a very little water1 strained and thickened with a beaten egg stirred in just before it goes to table4 ,,boiled ,,rice4 ,pick your rice clean1 and wash it in two cold waters1 not draining off the last water till you are ready to put the rice on the fire4 ,prepare a sauce-pan of water with a little salt in it1 and when it boils1 sprinkle in the rice4 ,boil it hard twenty minutes1 keeping it covered4 ,then take it from the fire1 and pour off the water4 ,afterwards set the sauce-pan in the chimney-corner with the lid off1 while you are dishing your dinner1 to allow the rice to dry1 and the grains to separate4 ,rice1 if properly boiled1 should be soft and white1 and every grain ought to stand alone4 ,if badly managed1 it will1 when brought to table1 be a grayish watery mass4 ,in most southern families1 rice1 is boiled every day for the dinner table1 and eaten with the meat and poultry4 ,the above is a ,carolina receipt4 ,,to ,,dress ,,lettuce ,,as ,,salad4 ,strip off the outer leaves1 wash the lettuce1 split it in half1 and lay it in cold water till dinner time4 ,then drain it and put it into a salad dish4 ,have ready two eggs boiled hard1 7which they will be in twelve minutes17 and laid in a basin of cold water for five minutes to prevent the whites from turning blue4 ,cut them in half1 and lay them on the lettuce4 ,put the yolks of the eggs on a large plate1 and with a wooden spoon mash them smooth1 mixing with them a table-spoonful of water1 and two table-spoonfuls of sweet oil4 ,then add1 by degrees1 a salt-spoonful of salt1 a tea-spoonful of mustard1 and a tea-spoonful of powdered loaf-sugar4 ,when these are all smoothly united1 add very gradually three table-spoonfuls of vinegar4 ,the lettuce having been cut up fine on another plate1 put it to the dressing1 and mix it well4 ,if you have the dressing for salad made before a dinner1 put it into the bottom of the salad dish2 then 7having cut it up7 lay the salad upon it1 and let it rest till it is to be eaten1 as stirring it will injure it4 ,you may decorate the top of the salad with slices of red beet1 and with the hard white of the eggs cut into rings4 ,,celery4 ,scrape and wash it well1 and let it lie in cold water till shortly before it goes to table2 then dry it in a cloth1 trim it1 and split down the stalks almost to the bottom1 leaving on a few green leaves4 ,send it to table in a celery glass1 and eat it with salt only2 or chop it fine1 and make a salad dressing for it4 ,,radishes4 ,to prepare radishes for eating1 wash them and lay them in clean cold water as soon as they are brought in4 ,shortly before they go to table1 scrape off the thin outside skin1 trim the sharp end1 cut off the leaves at the top1 leaving the stalks about an inch long1 and put them on a small dish4 ,eat them with salt4 ,radishes should not be eaten the day after they are pulled1 as they are extremely unwholesome if not quite fresh4 ,the thick white radishes1 after being scraped and trimmed1 should be split or cleft in four1 half way down from the top4 ,,to ,,roast ,,chestnuts4 ,the large ,spanish chestnuts are the best for roasting4 ,cut a slit in the shell of every one to prevent their bursting when hot4 ,put them into a pan1 and set them over a charcoal furnace till they are thoroughly roasted2 stirring them up frequently and taking care hot to let them burn4 ,when they are done1 peel off the shells1 and send the chestnuts to table wrapped up in a napkin to keep them warm4 ,chestnuts should always be roasted or boiled before they are eaten4 ,,ground-,,nuts4 ,these nuts are never eaten raw4 ,put them1 with their shells on1 into an iron pan1 and set them in an oven2 or you may do them in a skillet on hot coals4 ,a large quantity may be roasted in an iron pot over the fire4 ,stir them frequently1 taking one out from time to time1 and breaking it to try if they are done4 ,,eggs1 c4 ,,to ,,keep ,,eggs4 ,there is no infallible mode of ascertaining the freshness of an egg before you break it1 but unless an egg is perfectly good1 it is unfit for any purpose whatever1 and will spoil whatever it is mixed with4 ,you may judge with tolerable accuracy of the state of an egg by holding it against the sun or the candle1 and if the yolk1 as you see it through the shell1 appears round1 and the white thin and clear1 it is most probably a good one2 but if the yolk looks broken1 and the white thick and cloudy1 the egg is certainly bad4 ,you may try the freshness of eggs by putting them into a pan of cold water4 ,those that sink the soonest are the freshest2 those that are stale or addled will float on the surface4 ,there are various ways of preserving eggs4 ,to keep them merely for plain boiling1 you may parboil them for one minute1 and then bury them in powdered charcoal with their small ends downward4 ,they will keep a few days in ajar of salt2 but do not afterwards use the salt in which they have been immersed4 ,they are frequently preserved for two or three months by greasing them all over1 when quite fresh1 with melted mutton suet1 and then wedging them close together 7the small end downwards7 in a box of bran1 layer above layer2 the box must be closely covered4 ,another way 7and a very good one7 is to put some lime in a large vessel1 and slack it with boiling water1 till it is of the consistence of thin cream2 you may allow a gallon of water to a pound of lime4 ,when it is cold1 pour it off into a large stone jar1 put in the eggs1 and cover the jar closely4 ,see that the eggs are always well covered with the lime-water1 and lest they should break1 avoid moving the jar4 ,if you have hens of your own1 keep a jar of lime-water always ready1 and put in the eggs as they are brought in from the nests4 ,jars that hold about six quarts are the most convenient4 ,it will be well to renew the lime-water occasionally4 ,,to ,,boil ,,eggs ,,for ,,breakfast4 ,the fresher they are the longer time they will require for boiling4 ,if you wish them quite soft1 put them into a sauce-pan of water that is boiling hard at the moment1 and let them remain in it five minutes4 ,the longer they boil the harder they will be4 ,in ten minutes' fast boiling they will be hard enough for salad4 ,if you use one of the tin egg-boilers that are placed on the table1 see that the water is boiling hard at the time you put in the eggs4 ,when they have been in about four or five minutes1 take them out1 pour off the water1 and replace it by some more that is boiling hard2 as1 from the coldness of the eggs having chilled the first water1 they will not otherwise be done enough4 ,the boiler may then be placed on the table1 7keeping the lid closed17 and in a few minutes more they will be sufficiently cooked to be wholesome4 ,,to ,,poach ,,eggs4 ,pour some boiling water out of a tea kettle through a clean cloth spread over the top of a broad stew-pan2 for by observing this process the eggs will be nicer and more easily done than when its impurities remain in the water4 ,set the pan with the strained water on hot coals1 and when it boils break each egg separately into a saucer4 ,remove the pan from the fire1 and slip the eggs one by one into the surface of the water4 ,let the pan stand till the white of the eggs is set2 then place it again on the coals1 and as soon as the water boils again1 the eggs will be sufficiently done4 ,take them out carefully with an egg-slice1 and trim off all the ragged edges from the white1 which should thinly cover the yolk4 ,have ready some thin slices of buttered toast with the crust cut off4 ,lay them in the bottom of the dish1 with a poached egg on each slice of toast1 and send them to the breakfast table4 ,,fricasseed ,,eggs4 ,take a dozen eggs1 and boil them six or seven minutes1 or till they are just hard enough to peel and slice without breaking4 ,then put them into a pan of cold water while you prepare some grated bread-crumbs1 7seasoned with pepper1 salt and nutmeg17 and beat the yolks of two or three raw eggs very light4 ,take the boiled eggs out of the water1 and having peeled off the shells1 slice the eggs1 dust a little flour over them1 and dip them first into the beaten egg1 and then into the bread-crumbs so as to cover them well on both sides4 ,have ready in a frying-pan some boiling lard2 put the sliced eggs into it1 and fry them on both sides4 ,serve them up at the breakfast table1 garnished with small sprigs of parsley that has been fried in the same lard after the eggs were taken out4 ,,plain ,,omelet4 ,take six eggs1 leaving out the whites of two4 ,beat them very light1 and strain them through a sieve4 ,add pepper and salt to your taste4 ,divide two ounces of fresh butter into little bits1 and put it into the egg4 ,have ready a quarter of a pound of butter in a frying-pan1 or a flat stew-pan4 ,place it on hot coals1 and have the butter boiling when you put in the beaten egg4 ,fry it gently till of a light brown on the under side4 ,do not turn it while cooking as it will do better without4 ,you may brown the top by holding a hot shovel over it4 ,when done1 lay it in the dish1 double it in half1 and stick sprigs of curled parsley over it4 ,you may flavour the omelet by mixing with the beaten egg some parsley or sweet herbs minced fine1 some chopped celery1 or chopped onion1 allowing two moderate sized onions to an omelet of six eggs4 ,or what is still better1 it may be seasoned with veal kidney or sweet-bread minced2 with cold ham shred as fine as possible2 or with minced oysters1 7the hard part omitted17 with tops of asparagus 7that has been previously boiled7 cut into small pieces4 ,you should have one of the pans that are made purposely for omelets4 ,,an ,,omelette ,,souffle4 ,break eight eggs1 separate the whites from the yolks1 and strain them4 ,put the whites into one pan1 and the yolks into another1 and beat them separately with rods till the yolks are very thick and smooth1 and the whites a stiff froth that will stand alone4 ,then add gradually to the yolks1 three quarters of a pound of the finest powdered loaf-sugar1 and orange-flower water or lemon-juice to your taste4 ,next stir the whites lightly into the yolks4 ,butter a deep pan or dish 7that has been previously heated7 and pour the mixture rapidly into it4 ,set it in a ,butch oven with coals under it1 and on the top1 and bake it five minutes4 ,if properly beaten and mixed1 and carefully baked1 it will rise very high4 ,send it immediately to table1 or it will fall and flatten4 ,do not begin to make an omelette souffle till the company at table have commenced their dinner1 that it may be ready to serve up just in time1 immediately on the removal of the meats4 ,the whole must be accomplished as quickly as possible1 and it must be cut and sent round directly that it is brought to table4 ,if you live in a large town1 the safest way of avoiding a failure in an omelette souffle is to hire a ,french cook to come to your kitchen with his own utensils and ingredients1 and make and bake it himself1 while the first part of the dinner is progressing in the dining room4 ,an omelette souffle is a very nice and delicate thing when properly managed2 but if flat and heavy it should not be brought to table4 ,,to ,,dress ,,maccaroni4 ,have ready a pot of boiling water4 ,throw a little salt into it1 and then by slow degrees put in a pound of the maccaroni1 a little at a time4 ,keep stirring it gently1 and continue to do so very often while boiling4 ,take care to keep it well covered with water4 ,have ready a kettle of boiling water to replenish the maccaroni pot if it should be in danger of getting too dry4 ,in about twenty minutes it will be done4 ,it must be quite soft1 but it must not boil long enough to break4 ,when the maccaroni has boiled sufficiently1 pour in immediately a little cold water1 and let it stand a few minutes1 keeping it covered4 ,grate half a pound of ,parmesan cheese into a deep dish1 and scatter over it a few small bits of butter4 ,then with a skimmer that is perforated with holes1 commence taking up the maccaroni1 7draining it well17 and spread a layer of it over the cheese and butter4 ,spread over it another layer of grated cheese and butter1 and then a layer of maccaroni and so on till your dish is full2 having a layer of maccaroni on the top1 over which spread some butter without cheese4 ,cover the dish1 and set it in an oven for half an hour4 ,it will then be ready to send to table4 ,you may grate some nutmeg over each1 layer of maccaroni4 ,allow half a pound of butter to a pound of maccaroni and half a pound of cheese4 ,,pickling ,,general ,,remarks4 ,never on any consideration use brass1 copper1 or bell-metal settles for pickling2 the verdigris produced in them by the vinegar being of a most poisonous nature4 ,kettles lined with porcelain are the best1 but if you cannot procure them1 block tin may be substituted4 ,iron is apt to discolour any acid that is boiled in it4 ,vinegar for pickles should always be of the very best kind4 ,in putting away pickles1 use stone1 or glass jars4 ,the lead which is an ingredient in the glazing of common earthenware1 is rendered very pernicious by the action of the vinegar4 ,have a large wooden spoon and a fork1 for the express purpose of taking pickles out of the jar when you want them for the table4 ,see that1 while in the jar1 they are always completely covered with vinegar4 ,if you discern in them any symptoms of not keeping well1 do them over again in fresh vinegar and spice4 ,vinegar for pickles should only boil five or six minutes4 ,the jars should be stopped with large flat corks1 fitting closely1 and having a leather or a round piece of oil-cloth tied over the cork4 ,it is a good rule to have two-thirds of the jar filled with pickles1 and one-third with vinegar4 ,alum is very useful in extracting the salt taste from pickles1 and in making them firm and crisp4 ,a very small quantity is sufficient4 ,too much will spoil them4 ,in greening pickles keep them very closely covered1 so that none of the steam may escape2 as its retention promotes their greenness and prevents the flavour from evaporating4 ,vinegar and spice for pickles should be boiled but a few minutes4 ,too much boiling takes away the strength4 ,,to ,,pickle ,,cucumbers4 ,cucumbers for pickling should be very small1 and as free from spots as possible4 ,make a brine of salt and water strong enough to bear an egg4 ,pour it over your cucumbers1 cover them with fresh cabbage leaves1 and let them stand for a week1 or till they are quite yellow1 stirring them at least twice a day4 ,when they are perfectly yellow1 pour off the water4 ,take a porcelain kettle1 and cover the bottom and sides with fresh vine leaves4 ,put in the cucumbers 7with a small piece of alum7 and cover them closely with vine leaves all over the top1 and then with a dish or cloth to keep in the steam4 ,fill up the kettle with clear water1 and hang it over the fire when dinner is done1 but not where there is a blaze4 ,the fire under the kettle must be kept very moderate4 ,the water must not boil1 or be too hot to bear your hand in4 ,keep them over the fire in a slow heat till next morning4 ,if they are not then of a fine green1 repeat the process4 ,when they are well greened1 take them out of the kettle1 drain them on a sieve1 and put them into a clean stone jar4 ,boil for five or six minutes sufficient of the best vinegar to cover the cucumbers well2 putting into the kettle a thin muslin bag filled with cloves1 mace1 and mustard seed4 ,pour the vinegar scalding hot into the jar of pickles1 which should be secured with a large flat cork1 and an oil-cloth or leather cover tied over it4 ,another way to green pickles is to cover them with vine leaves or cabbage leaves1 and to keep them on a warm1 hearth pouring boiling water on them five or six times a day2 renewing the water as soon as it becomes cold4 ,in proportioning the spice to the vinegar1 allow to every two quarts1 an ounce of mace1 two dozen cloves1 and two ounces of mustard seed4 ,you may leave the muslin bag1 with the spice1 for about a week in the pickle jar to heighten the flavour1 if you think it necessary4 ,,green ,,peppers4 ,may be done in the same manner as cucumbers1 only extracting the seeds before you put the pickles into the salt and water4 ,do not put peppers into the same jar with cucumbers1 as the former will destroy the latter4 ,,gherkins4 ,the gherkin is a small thick oval-shaped species of cucumber with a hairy or prickly surface1 and is cultivated solely for pickling4 ,it is customary to let the stems remain on them4 ,wipe them dry1 put them into a broad stone jar1 and scald them five or six times in the course of the day with salt and water strong enough to bear an egg1 and let them set all night4 ,this will make them yellow4 ,next day1 having drained them from the salt and water1 throw it out1 wipe them dry1 put them into a clean vessel 7with a little piece of alum17 and scald them with boiling vinegar and water1 7half and half of each17 repeating it frequently during the day till they are green4 ,keep them as closely covered as possible4 ,then put them away in stone jars1 mixing among them whole mace and sliced ginger to your taste4 ,fill up with cold vinegar1 and add a little alum1 allowing to every hundred gherkins a piece about the size of a shelled almond4 ,the alum will make them firm and crisp4 ,,radish ,,pods4 ,gather sprigs or bunches of radish pods while they are young and tender1 but let the pods remain on the sprigs2 it not being the custom to pick them off4 ,put them into strong salt and water1 and let them stand two days4 ,then drain and wipe them and put them into a clean stone jar4 ,boil an equal quantity of vinegar and water4 ,pour it over the radish pods while hot1 and cover them closely to keep in the steam4 ,repeat this frequently through the day till they are very green4 ,then pour off the vinegar and water1 and boil for five minutes some very strong vinegar1 with a little bit of alum1 and pour it over them4 ,put them into a stone jar1 7and having added some whole mace1 whole pepper1 a little tumeric and a little sweet oil17 cork it closely1 and tie over it a leather or oil-cloth4 ,,green ,,beans4 ,take young green or ,french beans2 string them1 but do not cut them in pieces4 ,pat them in salt and water for two days1 stirring them frequently4 ,then put them into a kettle with vine or cabbage leaves under1 over1 and all round them1 7adding a little piece of alum47 ,cover them closely to keep in the steam1 and let them hang over a slow fire till they are a fine green4 ,having drained them in a sieve1 make for them a pickle of strong vinegar1 and boil in it for five minutes1 some mace1 whole pepper1 and sliced ginger tied up in a thin muslin bag4 ,pour it hot upon the beans1 put them into a stone jar1 and tie them up4 ,,parsley4 ,make a brine of salt and water strong enough to bear an egg1 and throw into it a large quantity of curled parsley1 tied up in little bunches with a thread4 ,after it has stood a week 7stirring it several times a day7 take it out1 drain it well1 and lay it for three days in cold spring or pump-water1 changing the water daily4 ,then scald it in hard water1 and hang it1 well covered1 over a slow fire till it becomes green4 ,afterwards take it out1 and drain and press it till quite dry4 ,boil for five minutes a quart of strong vinegar with a small bit of alum1 a few blades of mace1 a sliced nutmeg1 and a few slips of horseradish4 ,pour it on the parsley1 and put it away in a stone jar4 ,,mangoes4 ,take very young oval shaped musk-melons4 ,cut a round piece out of the top or side of each1 7saving the piece to put on again17 and extract the seeds4 ,then 7having tied on the pieces with packthread7 put them into strong salt and water for two days4 ,afterwards drain and wipe them1 put them into a kettle with vine leaves or cabbage leaves under and over them1 and a little piece of alum1 and hang them on a slow fire to green2 keeping them closely covered to retain the steam1 which will greatly accelerate the greening4 ,when they are quite green1 have ready the stuffing1 which must be a mixture of scraped horseradish1 white mustard seed1 mace and nutmeg pounded1 race ginger cut small1 pepper1 tumeric and sweet oil4 ,fill your mangoes with this mixture1 putting a small clove of garlic into each1 and replacing the pieces at the openings2 tie them with a packthread crossing backwards and forwards round the mango4 ,put them into stone jars1 pour boiling vinegar over them1 and cover them well4 ,before you put them on the table remove the packthread4 ,,nasturtians4 ,have ready a stone or glass jar of the best cold vinegar4 ,take the green seeds of the nasturtian after the flower has gone off4 ,they should be full-grown but not old4 ,pick off the stems1 and put the seeds into the vinegar4 ,no other preparation is necessary1 and they will keep a year with nothing more than sufficient cold vinegar to cover them4 ,with boiled mutton they are an excellent substitute for capers4 ,,morella ,,cherries4 ,see that all your cherries are perfect4 ,remove the stems1 and put the cherries into a jar or glass with sufficient vinegar to cover them well4 ,they will keep perfectly in a cool dry place4 ,they are very good1 always retaining the taste of the cherry4 ,if you cannot procure morellas1 the large red pie-cherries may be substituted4 ,,peaches4 ,take1 fine large peaches 7either cling or free stones7 that are not too ripe4 ,wipe off the down with a clean flannel1 and put the peaches whole into a stone jar4 ,cover them with cold vinegar of the best kind1 in which you have dissolved a little of salt1 allowing a table-spoonful to a quart of vinegar4 ,put a cork in the jar and tie leather or oil-cloth over it4 ,plums and grapes may be pickled thus in cold vinegar1 but without salt4 ,,barberries4 ,have ready a jar of cold vinegar1 and put into it ripe barberries in bunches4 ,they make a pretty garnish for the edges of dishes4 ,,to ,,pickle ,,green ,,peppers4 ,the bell pepper is the best for pickling1 and should be gathered when quite young4 ,slit one side1 and carefully take out the core1 so as not to injure the shell of the pepper4 ,then put them into boiling salt and water1 changing the water every day for one week1 and keeping them closely covered in a warm place near the fire4 ,stir them several times a day4 ,they will first become yellow1 and then green4 ,when they are a fine green put them into a jar1 and pour cold vinegar over them1 adding a small piece of alum4 ,they require no spice4 ,you may stuff the peppers as you do mangoes4 ,,to ,,pickle ,,butternuts4 ,these nuts are in the best state for pickling when the shell is soft1 and when they are so young that the outer skin can be penetrated by the head of a pin4 ,they should be gathered when the sun is hot upon them4 ,if you have a large quantity1 the easiest way to prepare them for pickling is to put them into a tub with sufficient lye to cover them1 and to stir and rub them about with a hickory broom1 till they are clean and smooth on the outside4 ,this is much less trouble than scraping them1 and is not so likely to injure the nuts4 ,another method is to scald them1 and then to rub off the outer skin4 ,put the nuts into strong salt and water for nine or ten days2 changing the water every other day1 and keeping them closely covered from the air4 ,then drain and wipe them1 7piercing each nut through in several places with a large needle17 and prepare the pickle as follows3--,for a hundred large nuts1 take of black pepper and ginger root of each an ounce2 and of cloves1 mace and nutmeg of each a half ounce4 ,pound all the spices to powder1 and mix them well together1 adding two large spoonfuls of mustard seed4 ,put the nuts into jars1 7having first stuck each of them through in several places with a large needle17 strewing the powdered seasoning between every layer of nuts4 ,boil for five minutes a gallon of the best white wine vinegar1 and pour it boiling hot upon the nuts4 ,secure the jars closely with corks and leathers4 ,you may begin to eat the nuts in a fortnight4 ,walnuts may be pickled in the same manner4 ,,to ,,pickle ,,walnuts ,,black4 ,the walnuts should he gathered while young and soft1 7so that you can easily run a pin through them17 and when the sun is upon them4 ,rub them with a coarse flannel or tow cloth to get off the fur of the outside4 ,mix salt and water strong enough to bear an egg1 and let them lie in it nine days1 7changing it every two days17 and stirring them1 frequently4 ,then take them out1 drain them1 spread them on large dishes1 and expose them to the air about ten minutes1 which will cause them to blacken the sooner4 ,scald them in boiling water1 7but do not let them lie in it17 and then rub them with a coarse woollen cloth1 and pierce everyone through in several places with a large needle1 7that the pickle may penetrate them thoroughly47 ,put them into stone jars1 and prepare the spice and vinegar4 ,to a hundred walnuts allow a gallon of vinegar1 an ounce of cloves1 an ounce of allspice1 an ounce of black pepper1 half an ounce of mace1 and half an ounce of nutmeg4 ,boil the spice in the vinegar for five or six minutes2 then1 strain the vinegar1 and pour it boiling hot over the walnuts4 ,tie up in a thin muslin rag1 a tea-cupful of mustard seed1 and a large table-spoonful of scraped horseradish1 and put it into the jars with the walnuts4 ,cover them closely with corks and leathers4 ,another way of pickling walnuts black1 is 7after preparing them as above7 to put them into jars with the spices pounded and strewed among them1 and then to pour over them strong cold vinegar4 ,,walnuts ,,pickled ,,white4 ,take large young walnuts while their shells are quite soft so that you can stick the head of a pin into them4 ,pare them very thin till the white appears2 and as you do them1 throw them into spring or pump water in which some salt has been dissolved4 ,let them stand in that water six hours1 with a thin board upon them to keep them down under the water4 ,fill a porcelain kettle with fresh spring water1 and set it over a clear fire1 or on a charcoal furnace4 ,put the walnuts into the kettle1 cover it1 and let them simmer 7but not boil7 for five or six minutes4 ,then have ready a vessel with cold spring water and salt1 and put your nuts into it1 taking them out of the kettle with a wooden ladle4 ,let them stand in the cold salt and water for a quarter of an hour1 with the board keeping them down as before2 for if they rise above the liquor1 or are exposed to the air1 they will be discoloured4 ,then take1 them out1 and lay them on a cloth covered with another1 till they are quite dry4 ,afterwards rub them carefully with a soft flannel1 and put them into a stone jar2 laying among them blades of mace1 and sliced nutmeg1 but no dark-coloured spice4 ,pour over them the best distilled vinegar1 and put on the top a table-spoonful of sweet oil4 ,,walnuts ,,pickled ,,green4 ,gather them while the shells are very soft1 and rub them all with a flannel4 ,then wrap them singly in vine leaves1 lay a few vine leaves in the bottom of a large stone jar1 put in the walnuts1 7seeing that each of them is well wrapped up so as not to touch one another17 and cover them with a thick layer of leaves4 ,fill up the jar with strong vinegar1 cover it closely1 and let it stand three weeks4 ,then pour off the vinegar1 take out the walnuts1 renew all the vine leaves1 fill up with fresh vinegar1 and let them stand three weeks longer4 ,then again pour off the vinegar1 and renew the vine leaves4 ,this time take the best white wine vinegar2 put salt in it till it will bear an egg1 and add to it mace1 sliced nutmeg1 and scraped horseradish1 in the proportion of an ounce of each and a gallon of vinegar to a hundred walnuts4 ,boil the spice and vinegar about eight minutes1 and then pour it hot on the walnuts4 ,cover the jar closely with a cork and leather1 and set it away1 leaving the vine leaves with the walnuts4 ,when you take any out for use1 disturb the others as little as possible1 and do not put back again any that may be left4 ,you may pickle butternuts green in the same manner4 ,,to ,,pickle ,,onions4 ,take very small onions1 and with a sharp knife cut off the stems as close as possible1 and peel off the outer skin4 ,then put them into salt and water1 and let them stand in the brine for six days2 stirring them daily1 and changing the salt and water every two days4 ,see that they are closely covered4 ,then put the onions into jars1 and give them a scald in boiling salt and water4 ,let them stand till they are cold2 then drain them on a sieve1 wipe them1 stick a clove in the top of each and put them into wide-mouthed bottles2 dispersing among them some blades of mace and slices of ginger or nutmeg4 ,fill up the bottles with the best white wine vinegar1 and put at the top a large spoonful of salad oil4 ,cork the bottles well4 ,,onions ,,pickled ,,white4 ,peel some very small white onions1 and lay them for three days in salt and water changing the water every day4 ,then wipe them1 and put them into a porcelain kettle with equal quantities of milk and water1 sufficient to cover them well4 ,simmer them over a slow fire1 but when just ready to boil take them off1 and drain and dry them1 and put them into wide-mouthed glass bottles2 interspersing them with blades of mace4 ,boil a sufficient quantity of distilled white wine vinegar to cover them and fill up the bottles1 adding to it a little salt2 and when it is cold1 pour it into the bottles of onions4 ,at the top of each bottle put a spoonful of sweet oil4 ,set them away closely corked4 ,,to ,,pickle ,,mushrooms ,,white4 ,take small fresh-gathered button mushrooms1 peel them carefully with a penknife1 and cut off the stems2 throwing the mushrooms into salt and water as you do them4 ,then put them into a porcelain skillet of fresh water1 cover it closely1 and set it over a quick fire4 ,boil it as fast as possible for seven or eight minutes1 not more4 ,take out the mushrooms1 drain them1 and spread them on a clean board1 with the bottom or hollow side of each mushroom turned downwards4 ,do this as quickly as possible1 and immediately1 while they are hot1 sprinkle them over with salt4 ,when they are cold1 put them into a glass jar with slight layers of mace and sliced ginger4 ,fill up the jar with cold distilled or white wine vinegar4 ,put a spoonful of sweet oil on the top of each jar1 and cork it closely4 ,,mushrooms ,,pickled ,,brown4 ,take a quart of large mushrooms and 7having trimmed off the stalks7 rub them with a flannel cloth dipped in salt4 ,then lay them in a pan of allegar or ale vinegar1 for a quarter of an hour1 and wash them about in it4 ,then pat them into a sauce-pan with a quart of allegar1 a quarter of an ounce of cloves1 the same of allspice and whole pepper1 and a tea-spoonful of salt4 ,set the pan over coals1 and let the mushrooms stew slowly for ten minutes1 keeping the pan well covered4 ,then take them off1 let them get cold by degrees1 and put them into small bottles with the allegar strained from the spice and poured upon them4 ,it will be prudent to boil an onion with the mushrooms1 and if it turns black or blueish1 you may infer that there is a poisonous one among them2 and they should therefore be thrown away4 ,stir them for the same reason1 with a silver spoon4 ,,to ,,pickle ,,tomatas4 ,take a peck of tomatas1 7the small round ones are best for pickling17 and prick every one with a fork4 ,put them into a broad stone or earthen vessel1 and sprinkle salt between every layer of tomatas4 ,cover them1 and let them remain three days in the salt4 ,then put them into vinegar and water mixed in equal quantities1 half and half1 and keep them in it twenty-four hours to draw out the saltness4 ,there must be sufficient of the liquid to cover the tomatas well4 ,to a peck of tomatas allow a bottle of mustard1 half an ounce of cloves1 and half an ounce of pepper1 with a dozen onions sliced thin4 ,pack the tomatas in a stone jar1 placing the spices and onions alternately with the layers of tomatas4 ,put them in till the jar is two-thirds fall4 ,then fill it up with strong cold vinegar1 and stop it closely4 ,the pickles will be fit to eat in a fortnight4 ,if you do not like onions1 substitute for them a larger quantity of spice4 ,,tomata ,,soy4 ,for this purpose you must have the best and ripest tomatas1 and they must be gathered on a dry day4 ,do not peel them1 but merely cut them into slices4 ,having strewed some salt over the bottom of a tub1 put in the tomatas in layers2 sprinkling between each layer 7which1 should be about two inches in thickness7 a half pint of salt4 ,repeat this till you have put in eight quarts or one peck of tomatas4 ,cover the tub and let it set for three days4 ,then early in the morning1 put the tomatas into a large porcelain1 kettle1 and boil it slowly and steadily till ten at night1 frequently mashing and stirring the tomatas4 ,then put it out to cool4 ,next morning strain and press it through a sieve1 and when no more liquid will pass through1 put it into a clean kettle with two ounces of cloves1 one ounce of mace1 two ounces of blade pepper1 and two table-spoonfuls of cayenne1 all powdered4 ,again let it boil slowly and steadily all day1 and put it to cool in the evening in a large pan4 ,cover it1 and let it set all night4 ,next day put it into small bottles1 securing the corks by dipping them in melted rosin1 and tying leathers over them4 ,if made exactly according to these directions1 and slowly and thoroughly boiled1 it will keep for years in a cool dry place1 and may be used for many purposes when fresh tomatas are not to be had4 ,,to ,,pickle ,,cauliflowers4 ,take the whitest and closest full-grown cauliflowers2 cut off the thick stalk1 and split the blossom or flower part into eight or ten pieces4 ,spread them oh a large dish1 sprinkle them with salt1 and let them stand twenty-four hours4 ,then wash off the salt1 drain them1 put them into a broad flat jar or pan1 scald them with salt and water1 7allowing a quarter of a pound of salt to a quart of water17 cover them closely and let them stand in the brine till next day4 ,afterwards drain them in a hair sieve1 and spread them on a cloth in a warm place to dry for a day and a night4 ,then put them carefully1 piece by piece1 into clean broad jars and pour over them a pickle which has been prepared as follows3--,mix together three ounces of coriander seed1 three ounces of turmeric1 one ounce of mustard seed1 and one ounce of ginger4 ,pound the whole in a mortar to a fine powder4 ,put it into three quarts of the best white wine vinegar1 set it by the side of the fire in a stone jar1 and let it infuse three days4 ,these are the proportions1 but the quantity of the whole pickle must depend on the quantity of cauliflower1 which must he kept well covered by the liquid4 ,pour it over the cauliflower1 and secure the jars closely from the air4 ,you may pickle brocoli in the same manner4 ,also the green tops of asparagus4 ,,to ,,pickle ,,red ,,cabbage4 ,take a fine firm cabbage of a deep red or purple colour4 ,strip off the outer leaves1 and cut out the stalk4 ,quarter the cabbage lengthways1 and then slice it crossways4 ,lay it in a deep dish1 sprinkle a handful of salt over it1 cover it with another dish1 and let it lie twenty-four hours4 ,then drain it in a cullender from the salt1 and wipe it dry4 ,make a pickle of sufficient white wine vinegar to cover the cabbage well1 adding to it equal quantities of cloves and allspice1 with some mace4 ,the spices must be put in whole1 with a little cochineal to give it a good red colour4 ,boil the vinegar and spices hard for five minutes1 and having put the cabbage into a stone jar1 pour the vinegar over it boiling hot4 ,cover the jar with a cloth till it gets cold2 and then put in a large cork1 and tie a leather over it4 ,,cold ,,slaw4 ,footnote3 ,this receipt was accidentally omitted in its proper place4 ,take a nice fresh cabbage1 wash and drain it1 and cut off all the stalk4 ,shave down the head into very small slips1 with a cabbage cutter1 or a very sharp knife4 ,it must be done evenly and nicely4 ,put it into a deep china dish1 and prepare for it the following dressing4 ,melt in a sauce-pan a quarter of a pound of butter1 with half a pint of water1 a large table-spoonful of vinegar1 a salt-spoon of salt1 and a little cayenne4 ,give this a boil up1 and pour it hot upon the cabbage4 ,send it to table as soon as it is cold4 ,,warm ,,slaw4 ,cut the cabbage into shavings as for cold slaw2 7red cabbage is best27 and put it into a deep earthen dish4 ,cover it closely1 and set it on the top of a stove1 or in a slack oven for half an hour till it is warm all through2 but do not let it get so heated as to boil4 ,then make a mixture as for cold slaw1 of a quarter of a pound of butter1 half a pint of water1 a little salt and cayenne1 and add to it a clove of garlic minced fine4 ,boil this mixture in a sauce-pan1 and pour it hot over the warm cabbage4 ,send it to table immediately4 ,this is a ,french method of dressing cabbage4 ,,east ,,india ,,pickle4 ,this is a mixture of various things pickled together1 and put into the same jar4 ,have ready a small white cabbage1 sliced1 and the stalk removed2 a cauliflower cut into neat branches1 leaving out the large stalk2 sliced cucumbers2 sliced carrots2 sliced beets1 7all nicked round the edges27 button-onions2 string-beans2 radish pods2 barberries2 cherries2 green grapes2 nasturtians2 capsicums2 bell-peppers1 c4 ,sprinkle all these things with salt1 put them promiscuously into a large earthen pan1 and pour scalding salt and water over them4 ,let them lie in the brine for four days1 turning them all over every day4 ,then take them out1 wash each thing separately in vinegar1 and wipe them carefully in a cloth4 ,afterwards lay them on sieves before the fire and dry them thoroughly4 ,for the pickle liquor4--,to every two quarts of the best vinegar1 put an ounce and a half of white ginger root1 scraped and sliced2 the same of long pepper2 two ounces of peeled shalots1 or little button-onions1 cut in pieces2 half an ounce of peeled garlic2 an ounce of-turmeric2 and two ounces of mustard seed bruised1 or of mustard powder4 ,let all these ingredients1 mixed with the vinegar1 infuse in a close jar for a week1 setting in a warm place1 or by the fire4 ,then 7after the vegetables have been properly prepared1 and dried from the brine7 put them all into one large stone jar1 or into smaller jars1 and strain the pickle over them4 ,the liquid must be in a large quantity1 so as to keep the vegetables well covered with it1 or they will spoil4 ,put a table-spoonful of sweet oil on the top of each jar1 and secure them well with a large cork and a leather4 ,if you find that after awhile the vegetables have absorbed the liquor1 so that there is danger of their not having a sufficiency1 prepare some more seasoned vinegar and pour it over them4 ,east ,india pickle is very convenient1 and will keep two years4 ,as different vegetables come into season1 you can prepare them with the salt and water process1 and add them to the things already in the jar4 ,you may put small mangoes into this pickle2 also plums1 peaches and apricots4 ,,to ,,pickle ,,oysters ,,for ,,keeping4 ,for this purpose take none but the finest and largest oysters4 ,after they are opened1 separate them from their liquor1 and put them into a bucket or a large pan1 and pour boiling water upon them to take out the slime4 ,stir them about in it1 and then take them out1 and rinse them well in cold water4 ,then put them into a large kettle with fresh water1 barely enough to cover them1 7mixing with it a table-spoonful of salt to every hundred oysters17 and give them a boil up1 just sufficient to plump them4 ,take them1 out1 spread them on large dishes or on a clean table1 and cover them with a cloth4 ,take the liquor of the oysters1 and with every pint of it mix a quart of the best vinegar1 a table-spoonful of salt1 a table-spoonful of whole cloves1 the same of whole black pepper1 and a tea-spoonful of whole mace4 ,put the liquid over the fire in a kettle1 and when it boils throw in the oysters1 and let them remain in it five minutes4 ,then take the whole off the fire1 stir it up well1 and let it stand to get quite cold4 ,afterwards 7if you have a large quantity7 put it into a keg1 which must first be well scalded1 7a new keg is best17 and fill it as full as it can hold4 ,do not put a weight on the oysters to keep them down in the liquor1 as it will crush them to pieces if the keg should be moved or conveyed to a distance4 ,if you have not enough to fill a keg1 put them into stone jars when they are perfectly cold1 and cover them securely4 ,,sweetmeats4 ,,general ,,remarks4 ,the introduction of iron ware lined with porcelain has fortunately almost superseded the use of brass or bell-metal kettles for boiling sweetmeats2 a practice by which the articles prepared in those pernicious utensils were always more or less imbued with the deleterious qualities of the verdigris that is produced in them by the action of acids4 ,charcoal furnaces will be found very convenient for preserving2 the kettles being set on the top4 ,they can be used in the open air4 ,sweetmeats should be boiled rather quickly1 that the watery particles may exhale at once1 without being subjected to so long a process as to spoil the colour and diminish the flavour of the fruit4 ,but on the other hand1 if boiled too short a time they will not keep so well4 ,if you wish your sweetmeats to look bright and clear1 use only the very best loaf-sugar4 ,fruit may be preserved for family use and for common purposes1 in sugar of inferior quality1 but it will never have a good appearance1 and it is also more liable to spoil4 ,if too small a proportion of sugar is allowed to the fruit1 it will certainly not keep well4 ,when this experiment is tried it is generally found to be false economy2 as sweetmeats1 when they begin to spoil1 can only be recovered and made eatable by boiling them over again with additional sugar2 and even then1 they are never so good as if done properly at first4 ,if jellies have not sufficient sugar1 they do not congeal1 but will remain liquid4 ,jelly bags should be made of white flannel4 ,it is well to have a wooden stand or frame like a towel horse1 to which the bag can be tied while it is dripping4 ,the bag should first be dipped in hot water1 for if dry it will absorb too much of the juice4 ,after the liquor is all in1 close the top of the bag1 that none of the flavour may evaporate4 ,in putting away sweetmeats1 it is best to place them in small jars1 as the more frequently they are exposed to the air by opening the more danger there is of their spoiling4 ,the best vessels for this purpose are white queen's-ware pots1 or glass jars4 ,for jellies1 jams1 and for small fruit1 common glass tumblers are very convenient1 and may be covered simply with double tissue-paper1 cut exactly to fit the inside of the top of the glass1 laid lightly on the sweetmeat1 and pressed down all round with the finger4 ,this covering1 if closely and nicely fitted1 will be found to keep them perfectly well1 and as it adheres so closely as to form a complete coat over the top1 it is better for jellies or jams than writing-paper dipped in brandy1 which is always somewhat shrivelled by the liquor with which it has been saturated4 ,if you find that your sweetmeats have become dry and candied1 you may liquefy them again by setting the jars in water and making it boil round them4 ,in preserving fruit whole1 it is best to put it first in a thin syrup4 ,if boiled in a thick syrup at the beginning1 the juice will be drawn out so as to shrink the fruit4 ,it is better to boil it but a short time at once1 and then to take it out and let it get cold1 afterwards returning it to the syrup1 than to keep it boiling2 too long at a time1 which will cause it to break and lose its shape4 ,preserving kettles should be rather broad than deep1 for the fruit cannot be done equally if it is too much heaped4 ,they should all have covers belonging to them1 to put on after the scum has done rising that the flavour of the fruit may be kept in with the steam4 ,a perforated skimmer pierced all through with holes is a very necessary utensil in making sweetmeats4 ,the water used for melting the sugar should be very clear2 spring or pump water is best1 but if you are obliged to use river water1 let it first be filtered4 ,any turbidness or impurity in the water will injure the clearness of the sweetmeats4 ,if sweetmeats ferment in the jars1 boil them over again with additional sugar4 ,,clarified ,,sugar ,,syrup4 ,take eight pounds of the best double-refined loaf-sugar1 and break it up or powder it4 ,have ready the whites of two eggs1 beaten to a strong froth4 ,stir the white of egg gradually into two quarts of very clear spring or pump water4 ,put the sugar into a porcelain kettle1 and mix with it the water and white of egg4 ,while the sugar is melting1 stir it frequently2 and when it is entirely dissolved1 put the kettle over a moderate fire1 and let it boil1 carefully taking off the scum as it comes to the top1 and pouring in a little cold water when you find the syrup rising so as to run over the edge of the kettle4 ,it will be well when it first boils hard to pour in half a pint of cold water to keep down the bubbles so that the scum may appear1 and be easily removed4 ,you must not however boil it to candy height1 so that the bubbles will look like hard pearls1 and the syrup will harden in the spoon and hang from it in strings2 for though very thick and clear it must continue liquid4 ,when it is done1 let it stand till it gets quite cold2 and if you do not want it for immediate use1 put it into bottles and seal the corks4 ,when you wish to use this syrup for preserving1 you have only to put the fruit into it1 and boil it till tender and clear1 but not till it breaks4 ,large fruit that is done whole1 should first be boiled tender in a very thin syrup that it may not shrink4 ,small fruit1 such as raspberries1 strawberries1 grapes1 currants1 gooseberries1 c4 may1 if perfectly ripe1 be put raw into strong cold sugar syrup2 they will thus retain their form and colour1 and then freshness and natural taste4 ,they must be put into small glass jars1 and kept well covered with the syrup4 ,this1 however1 is an experiment which sometimes fails1 and had best be tried on a scale1 or only for immediate use4 ,,to ,,preserve ,,ginger4 ,take root of green ginger1 and pare it neatly with a sharp knife1 throwing it into a pan of cold water as you pare it4 ,then boil it till tender all through1 changing the water three times4 ,each time put on the ginger is quite cold water to lake out the excessive heat4 ,when it is perfectly tender1 throw it again into a pan of cold water1 and let it lie an hour or more2 this will make it crisp4 ,in the mean time prepare the syrup4 ,for every six pounds of ginger root1 clarify seven pounds of the best double-refined loaf-sugar4 ,break up the sugar1 put it into a preserving kettle1 and melt it in spring or pump water1 7into which you have stirred gradually the beaten white of two eggs17 allowing a pint of water to each pound of sugar4 ,boil and skim it well4 ,then let the syrup stand till it is cold2 and having drained the ginger1 pour the syrup over it1 cover it1 and do not disturb it for two days4 ,then1 having poured it from the ginger1 boil the syrup over again4 ,as soon as it is cold1 pour it again on the ginger1 and let it stand at least three days4 ,afterwards boil the syrup again1 and pour it hot over the ginger4 ,proceed in this manner till you find that the syrup has thoroughly penetrated the ginger1 7which you may ascertain by its taste and appearance when you cut a piece off17 and till the syrup becomes very thick and rich4 ,then put it all into jars1 and cover it closely4 ,if you put the syrup hot to the ginger at first1 it will shrink and shrivel4 ,after the first time1 you have only to boil and reboil the syrup2 as it is not probable that it will require any further clarifying if carefully skimmed4 ,it will be greatly improved by adding some lemon-juice at the close of the last boiling4 ,,to ,,preserve ,,citrons4 ,pare off the outer skin of some fine citrons1 and cut them into quarters4 ,take out the middle4 ,you may divide each quarter into several pieces4 ,lay them for four or five hours in salt and water4 ,take them out1 and then soak them in spring or pump water 7changing it frequently7 till all the saltness is extracted1 and till the last water tastes perfectly fresh4 ,boil a small lump of alum1 and scald them in the alum-water4 ,it must be very weak1 or it will communicate an unpleasant taste to the citrons2 a lump the size of a hickory nut will suffice for six pounds4 ,afterwards simmer them two hours with layers of green vine leaves4 ,then make a syrup1 allowing a pint of water to each pound of loaf-sugar2 boil and skim it well4 ,when it is quite clear1 put in the citrons1 and boil them slowly1 till they are so soft that a straw will pierce through them without breaking4 ,afterwards put them into a large dish1 and set them in the sun to harden4 ,prepare some lemons1 by paring off the yellow rind very thin1 and cutting it into slips of uniform size and shape4 ,lay the lemon-rind in scalding water1 to extract the bitterness4 ,then take the pared lemons1 cut them into quarters1 measure a half pint of water to each lemon1 and boil them to a mash4 ,strain the boiled lemon through a sieve1 and to each pint of liquid allow a pound of the best double-refined loaf-sugar1 for the second syrup4 ,melt the sugar in the liquid1 and stir into it gradually some beaten white of egg2 allowing one white to four pounds of sugar4 ,then set it over the fire2 put the lemon-peel into the syrup1 and let it boil in it till quite soft4 ,put the citrons cold into a glass jar1 and pour the hot syrup over them4 ,let the lemon remain with the citrons1 as it will improve their flavour4 ,if you wish the citrons to be candied1 boil down the second syrup to candy height1 7that is1 till it hangs in strings from the spoon17 and pour it over the citrons4 ,keep them well covered4 ,you may1 if you choose1 after you take the citrons from the alum-water1 give them a boil in very weak ginger tea1 made of the roots of green ginger if you can procure it2 if not1 of race ginger4 ,powdered ginger will not do at all4 ,this ginger tea will completely eradicate any remaining taste of the salt or the alum4 ,afterwards cover the sides and bottom of the pan with vine leaves1 put a layer of leaves between each layer of citron1 and cover the top with leaves4 ,simmer the citrons in this two hours to green them4 ,in the same manner you may preserve water-melon rind1 or the rind of cantelopes4 ,cut these rinds into stars1 diamonds1 crescents1 circles1 or into any fanciful shape you choose4 ,be sure to pare off the outside skin before you put the rinds into the salt and water4 ,pumpkin cut into slips1 may be preserved according to the above receipt4 ,,cantelopes ,,or ,,musk-,,melons4 ,take very small cantelopes before they are ripe4 ,shave a thin paring off the whole outside4 ,cut out a small piece or plug about an inch square1 and through it extract all the seeds1 c4 from the middle4 ,then1 return the plugs to the hole from whence you took them1 and secure them with a needle and thread1 or by tying a small string round the cantelope4 ,lay the cantelopes for four or five hours in salt and water4 ,then put them into spring water to extract the salt1 changing the water till you find it salt no longer4 ,scald them in weak alum-water4 ,make a syrup in the proportion of a pint of water to a pound of loaf-sugar1 and boil the cantelopes in it till a straw will go through them4 ,then take them out1 and set them in the sun to harden4 ,prepare some fine ripe oranges1 paring off the yellow rind very thin1 and cutting it into slips1 and then laying it in scalding water to extract the bitterness4 ,cut the oranges into pieces2 allow a pint of water to each orange1 and boil them to a pulp4 ,afterwards strain them1 and allow to each pint of the liquid1 a pound of the best loaf-sugar1 and stir in a little beaten white of egg2 one white to four pounds of sugar4 ,this is for the second syrup4 ,boil the peel in it1 skimming it well4 ,when the peel is soft1 take it all out2 for if left among the cantelopes1 it will communicate to it too strong a taste of the orange4 ,put the cantelopes into your jars1 and pour over them the hot syrup4 ,cover them closely1 and keep them in a dry cool place4 ,large cantelopes may be prepared for preserving 7after you have taken off the outer rind7 by cutting them into pieces according to the natural divisions with which they are fluted4 ,this receipt for preserving cantelopes whole1 will do very well for green lemons or limes1 substituting lemon-peel and lemon-juice for that of oranges in the second syrup4 ,you may use some of the first syrup to boil up the pulp of the orange or lemons that has been left4 ,it will make a sort of marmalade1 that is very good for colds4 ,,preserved ,,water-,,melon ,,rind4 ,having pared off the green skin1 cut the rind of a water-melon into pieces of any shape you please2 stars1 diamonds1 circles1 crescents or leaves1 using for the purpose a sharp penknife4 ,weigh the pieces1 and allow to each pound a pound and a halt of loaf sugar4 ,set the sugar aside1 and put the pieces of melon-rind into a preserving kettle1 the bottom and sides of which you1 have lined with green vine leaves4 ,put a layer of vine leaves between each1 layer of melon-rind1 and cover the top with leaves4 ,disperse among the pieces some very small bits of alum1 each about the bigness of a grain of corn1 and allowing one bit to every pound of the melon-rind4 ,pour in just water enough to cover the whole1 and place a thick double cloth 7or some other covering7 over the top of the kettle to keep in the steam1 which will improve the greening4 ,let it simmer 7but not boil7 for two hours4 ,then take out the pieces of melon-rind and spread them on dishes to cool4 ,afterwards if you find that they taste of the alum1 simmer them in very weak ginger tea for about three hours4 ,then proceed to make your syrup4 ,melt the sugar in clear spring or pump water1 allowing a pint of water to a pound and a half of sugar1 and mixing in with it some white of egg beaten to a stiff froth4 ,the white of one egg will be enough for four pounds of sugar4 ,boil and skim it2 and when the scum ceases to rise1 put in the melon-rind1 and let it simmer an hour4 ,take it out and spread it to cool on dishes return it to the syrup1 and simmer it another hour4 ,after this take it out1 and put it into a tureen4 ,boil up the syrup again1 and pour it over the melon-rind4 ,cover it1 and let it stand all night4 ,next morning give the syrup another boil2 adding to ,it some lemon-juice1 allowing the juice of one lemon to a quart of the syrup4 ,when you find it so thick as to hang in a drop on the point of the spoon1 it is sufficiently done4 ,then put the rind into glass jars1 pour in the syrup1 and secure the sweetmeats closely from the air with paper dipped in brandy1 and a leather outer cover4 ,this1 if carefully done and well greened1 is a very nice sweetmeat1 and may be used to ornament the top of creams1 jellies1 jams1 c4 laying it round in rings or wreaths4 ,citrons may be preserved green in the same manner1 first paring off the outer skin and cutting them into quarters4 ,also green limes4 ,,preserved ,,peppers4 ,for this purpose take the small round peppers while they are green4 ,with a sharp penknife extract the seeds and cores2 and then put the outsides into a kettle with vine leaves1 and a little alum to give them firmness1 and assist in keeping them green4 ,proceed precisely as directed for the water-melon rind1 in the above receipt4 ,,pumpkin ,,chips4 ,it is best to defer making this sweetmeat 7which will be found very fine7 till late in the season when lemons are ripe and are to be had in plenty4 ,pumpkins 7as they keep well7 can generally be procured at any time through the winter4 ,take a fine pumpkin1 of a rich deep colour1 pare off the outer rind2 remove the seeds2 and having sliced the best part1 cut it into chips of equal size1 and about as thick as a half dollar4 ,they should be in long narrow pieces1 two inches in breadth1 and six in length4 ,it is best to prepare the pumpkin the day before2 and having weighed the chips1 allow to each pound of them a pound of the best loaf-sugar4 ,you must have several dozen of fine ripe lemons1 sufficient to furnish a jill of lemon-juice to each pound of pumpkin4 ,having rolled them under your hand on a table1 to make them yield as much juice as possible1 pare off the yellow rind and put it away for some other purpose4 ,then having cut the lemons1 squeeze out all the juice into a pitcher4 ,lay the pumpkin chips in a large pan or tureen1 strewing the sugar among them4 ,then having measured the lemon-juice in a wine-glass1 7two common wine-glasses making one jill17 pour it over the pumpkin and sugar1 cover the vessel1 and let it stand all night4 ,next day transfer the pumpkin1 sugar1 and lemon-juice to n preserving kettle1 and boil it slowly three quarters of an hour1 or till the pumpkin becomes all through tender1 crisp1 and transparent2 but it must not be over the fire long enough to break and lose its form4 ,you must skim it thoroughly4 ,some very small pieces of the lemon-paring may be boiled with it4 ,when you think it is done1 take up the pumpkin chips in a perforated skimmer that the syrup may drain through the holes back into the kettle4 ,spread the chips to cool on large dishes1 and pass the syrup through a flannel bag that has been first dipped in hot water4 ,when the chips are cold1 put them into glass jars or tumblers1 pour in the syrup1 and lay on the top white paper dipped in brandy4 ,then tie up the jars with leather1 or with covers of thick white paper4 ,if you find that when cold the chips are not perfectly clear1 crisp1 and tender1 give them another boil in the syrup before you put them up4 ,this1 if well made1 is a handsome and excellent sweetmeat ,it need not be eaten with cream1 the syrup being so delicious as to require nothing to improve it4 ,shells of puff-paste first baked empty1 and then filled with1 pumpkin chips1 will be found very nice4 ,musk-melon chips may be done in the same manner4 ,,to ,,preserve ,,pine-,,apples4 ,take fine large pine-apples2 pare them1 and cut off a small round piece from the bottom1 of each2 let the freshest and best of the top leaves remain on4 ,have ready on a slow fire1 a large preserving kettle with a thin syrup barely sufficient to cover the fruit4 ,in making this syrup allow a pound of fine loaf-sugar to every quart of water1 and half the white of a beaten egg2 all to be mixed before it goes on the fire4 ,then boil and skim it1 and when the scum ceases to rise1 put in the pine-apples1 and simmer them slowly an hour4 ,then take them out to cool1 cover them carefully and pat them away till next day2 saving the syrup in another vessel4 ,next day1 put them into the same syrup1 and simmer them again an hour4 ,on the third day1 repeat the process4 ,the fourth day1 make a strong fresh syrup1 allowing but a pint of water to each pound of sugar1 and to every three pounds the beaten white of one egg4 ,when this syrup has boiled1 and is completely skimmed1 put in the pine-apples1 and simmer them half an hour4 ,then take them out to cool1 and set them aside till next morning4 ,boil them again1 half an hour in the same syrup1 and repeat this for seven or eight days1 or till you can pierce through the pine-apple with a straw from a corn-broom4 ,at the last of these boilings enrich the syrup by allowing to each pound of sugar a quarter of a pound more2 and1 having boiled and skimmed it1 put in the pine apples for half an hour4 ,then take them out1 and when quite cold put each into a separate glass jar1 and fill up with the syrup4 ,pine apples may be preserved in slices by a very simple process4 ,pare them1 and out them into round pieces near an inch thick1 and take out the core from the centre of each slice4 ,allow a pound of loaf-sugar to every pound of the sliced pine-apple4 ,powder the sugar1 and strew it in layers between the slices of pine-apple4 ,cover it and let it set all night4 ,next morning measure some clear spring or pump water1 allowing half a pint to each pound of sugar4 ,beat some white of egg1 7one white to four pounds of sugar17 and when it is a very stiff froth1 stir it gradually into the water4 ,then mix with it the pine-apple and sugar1 and put the whole into a preserving kettle4 ,boil and skim it well1 till the pine-apple is tender and bright all through4 ,then take it out1 and when cold1 put it up in wide-mouthed glass jars1 or in large tumblers4 ,,to ,,prepare ,,fresh ,,pine-,,apples4 ,cut off the top and bottom and pare off the rind4 ,then cut the pine-apples in round slices half an inch thick1 and put them into a deep dish1 sprinkling every slice with powdered loaf-sugar4 ,cover them1 and let them lie in the sugar for an hour or two1 before they are to be eaten4 ,,preserved ,,lemons4 ,take large fine ripe lemons1 that have no blemishes4 ,choose those with thin1 smooth rinds4 ,with a sharp1 knife scoop a hole in the stalk end of each1 large enough to admit the handle of a tea-spoon4 ,this hole is to enable the syrup to penetrate the inside of the lemons4 ,put them into a preserving kettle with clear water1 and boil them gently till you find them tender1 keeping the kettle uncovered4 ,then take them oat1 drain1 and cool them1 and put them into a small tub4 ,prepare a thin syrup of a pound of loaf-sugar to a quart of water4 ,when you have boiled and skimmed it1 pour it over the lemons and cover them4 ,let them stand in the syrup till next day4 ,then poor the syrup from the lemons1 and spread them on a large dish4 ,boil it a quarter of an hour1 and pour it over them again1 having first returned them to the tub4 ,cover them1 and let them again stand till next day1 when you must again boil the syrup and pour it over them4 ,repeat this process every day till you find that the lemons are quite clear1 and that the syrup has penetrated them thoroughly4 ,if you find the syrup becoming too weak1 add a little more sugar to it4 ,finally1 make a strong syrup in the proportion of half a pint of water to a pound of sugar1 adding a jill of raw lemon-juice squeezed from fresh lemons1 and allowing to every four pounds of sugar the beaten white of an egg4 ,mix all well together in the kettle4 ,boil and skim it1 and when the scum ceases to rise1 pour the syrup boiling hot over the lemons2 and covering them closely1 let them stand undisturbed for four days4 ,then look at them1 and if you find that they have not sucked in enough of the syrup to make the inside very sweet1 boil them gently in the syrup for a quarter of an hour4 ,when they are cold1 put them up in glass jars4 ,you may green lemons by burying them in a kettle of vine leaves when you give them the first boiling in the clear water4 ,limes may be preserved by this receipt2 also oranges4 ,to prepare fresh oranges for eating1 peel and cut them in round slices and remove the seeds4 ,strew powdered loaf-sugar over them4 ,cover them and let them stand an hour before they are eaten4 ,,orange ,,marmalade4 ,take fine large ripe oranges1 with thin deep-coloured skins4 ,weigh them1 and allow to each pound of oranges a pound of loaf-sugar4 ,pare off the yellow outside of the rind from half the oranges as thin as possible2 and putting it into a pan with plenty of cold water1 cover it closely 7placing a double cloth beneath the tin cover7 to keep in the steam1 and boil it slowly till it is so soft that the head of a pin will pierce it4 ,in the mean time grate the rind from the remaining oranges1 and put it aside2 quarter the oranges1 and take out all the pulp and the juice2 removing the seeds and core4 ,put the sugar into a preserving kettle1 with a half pint of clear water to each pound1 and mix it with some beaten white of egg1 allowing one white of egg1 to every four pounds of sugar4 ,when the sugar is all dissolved1 put it on the fire1 and boil and skim it till it is quite clear and thick4 ,next take the boiled parings1 and cut them into very small pieces1 not more than1 half an inch long2 put them into the sugar1 and boil them in it ten minutes4 ,then put in the pulp and juice of the oranges1 and the grated rind1 7which will much improve the colour17 and boil all together for about twenty minutes1 till it is a transparent mass4 ,when cold1 pot it up in glass jars1 laying brandy paper on the top4 ,lemon marmalade may be made in a similar manner1 but you must allow a pound and a half of sugar to each pound of lemons4 ,,orange ,,jelly4 ,take fourteen large ripe oranges1 and grate the yellow rind from seven of them4 ,dissolve an ounce of isinglass in as much warm water as will cover it4 ,mix the juice with a pound of loaf-sugar broken up1 and add the grated1 rind and the isinglass4 ,put it into a porcelain pan over hot coals and stir it till it boils4 ,then1 skim it well4 ,boil it ten minutes1 and strain it 7but do not squeeze it7 through a jelly-bag till it is quite clear4 ,put it into a mould to congeal1 and when you want to turn it out dip the mould into lukewarm water4 ,or you may put it into glasses at once4 ,you must have a pint of juice to a pound of sugar4 ,a few grains of saffron boiled with the jelly will improve the colour without affecting the taste4 ,,preserved ,,peaches4 ,take large juicy ripe peaches2 free-stones are the best1 as they have a finer flavour than the cling-stones1 and are much more manageable both to preserve1 and to eat4 ,pare them1 and cut them in half1 or in quarters1 leaving out the stones1 the half of which you must save4 ,to every pound of the peaches allow a pound of loaf-sugar4 ,powder the sugar1 and strew it among your peaches4 ,cover them and let them stand all night4 ,crack half the peach-stones1 break them up1 put them into a small sauce-pan and boil them slowly in as much water as will cover them4 ,then when the water is well flavoured with the peach-kernels1 strain them out1 and set the water aside4 ,take care not to use too much of the kernel-water2 a very little will suffice4 ,put the peaches into a preserving kettle1 and boil them in their juice over a quick fire2 7adding the kernel-water17 and skimming them all the time4 ,when they are quite clear1 which should be in half an hour1 take them off1 and put them into a tureen4 ,boil the syrup five minutes longer1 and pour it hot over the peaches4 ,when they are cool1 put them into glass jars1 and tie them up with paper dipped in brandy laid next to them4 ,apricots1 nectarines1 and large plums maybe preserved in the same manner4 ,,peaches ,,for ,,common ,,use4 ,take ripe free-stone peaches2 pare1 stone1 and quarter them4 ,to six pounds of the cut peaches allow three pounds of the best brown sugar4 ,strew the sugar among the peaches1 and set them away4 ,next morning add a handful of peach leaves1 put the whole into a preserving kettle1 and boil it slowly about an hour and three quarters1 or two hours1 skimming it well4 ,when cold1 put it up in jars and keep it for pies1 or for any common purpose4 ,,brandy ,,peaches4 ,take large white or yellow free-stone peaches1 the finest you can procure4 ,they must not be too ripe4 ,rub off the down with a flannel1 score them down the seam with a large needle1 and prick every peach to the stone in several places4 ,scald them with boiling water1 and let them remain in the water till it becomes cold1 keeping them well covered4 ,repeat the scalding three times3 it is to make them white4 ,then wipe them1 and spread them on a soft table-cloth1 covering them over with several folds4 ,let them remain in the cloth to dry4 ,afterwards put them into a tureen1 or a large jar1 and pour on as much white ,french brandy as will cover them well4 ,carefully keep the air from them1 and let them remain in the brandy for a week4 ,then make a syrup in the usual manner1 allowing to each pound of peaches a pound of loaf-sugar and half a pint of water mixed with a very little beaten white of egg2 one white to three or four pounds of sugar4 ,when the syrup has boiled1 and been well skimmed1 put in the peaches and boil them slowly till they look clear2 but do not keep them boiling more than half an hour4 ,then take them out1 drain them1 and put them into large glass jars4 ,mix the syrup1 when it is cold1 with the brandy in which you had the peaches1 and pour it over them4 ,instead of scalding the peaches to whiten them1 you may lay them for an hour in sufficient cold weak lye to cover them well4 ,turn them frequently while in the lye1 and wipe them dry afterwards4 ,pears and apricots may be preserved in brandy1 according to the above receipt4 ,the skin of the pears should he taken off1 but the stems left on4 ,large egg plums may be preserved in the same manner4 ,another way of preparing brandy peaches is1 after rubbing off the down and pricking them1 to put them into a preserving kettle with cold water1 and simmer them slowly till they become hot all through2 but they must not be allowed to boil4 ,then dry them in a cloth1 and let them lie till they are cold1 covering them closely from the air4 ,dissolve loaf-sugar in the best white brandy1 7a pound of sugar to a quart of brandy17 and having put the peaches into large glass jars1 pour the brandy and sugar over them 7without boiling7 and cover the jars well with leather4 ,pears1 apricots1 and egg plums may also be done in this manner4 ,,peach ,,marmalade4 ,take ripe yellow free-stone peaches2 pare1 stone1 and quarter them4 ,to each pound of peaches1 allow three quarters of a pound of powdered loaf-sugar1 and half an ounce of bitter almonds1 or peach-kernels blanched in scalding water1 and pounded smooth in a mortar4 ,scald the peaches in a very little water1 mash them to a pulp1 mix them with the sugar and pounded-almonds1 and put the whole into a preserving kettle4 ,let it boil to a smooth thick jam1 skimming and stirring it well1 and keeping the pan covered as much as possible4 ,fifteen minutes will generally suffice for boiling it4 ,when cold1 put it up in glass jars4 ,plum marmalade may be made in this manner1 flavouring it with pounded plum-kernels4 ,,peach ,,jelly4 ,take fine juicy free-stone peaches and pare and quarter them4 ,scald them in a very little water1 drain and mash them1 and squeeze the juice through a jelly-bag4 ,to every pint of juice allow a pound of loaf-sugar1 and a few of the peach-kernels4 ,having broken up the kernels and boiled them by themselves for a quarter of an hour in just as much water as will cover them1 strain off the kernel-water1 and add it to the juice4 ,mix the juice with the sugar1 and when it is melted1 boil them together fifteen minutes1 till it becomes a thick jelly4 ,skim it well when it boils4 ,try the jelly by taking a little in a spoon and holding it in the open air to see if it congeals4 ,if you find1 that after sufficient boiling1 it still continues thin1 you can make it congeal by stirring in an ounce or more of isinglass1 dissolved and strained4 ,when the jelly is done1 put it into tumblers1 and lay on the top double tissue paper cut exactly to fit the inside of the glass2 pressing it down with your fingers4 ,you may make plum jelly in the same manner1 allowing a pound and a half of sugar to a pint of juice4 ,,to ,,preserve ,,apricots4 ,take ripe apricots2 scald them1 peel them1 cut them in half1 and extract the stones4 ,then weigh the apricots1 and to each pound allow a pound of loaf-sugar4 ,put them into a tureen or large pan1 in alternate layers of apricots and sugar2 cover them1 and let them stand all night4 ,next morning put all together into a preserving kettle1 and boil them moderately a quarter of an hour4 ,then take them out1 spread them on dishes1 and let them stand till next day4 ,then boil them again in the same syrup another quarter of an hour4 ,afterwards1 spread them out to cool1 put them into glass jars1 and pour the syrup over them4 ,peaches may be preserved in the same manner4 ,also large plums or green gages2 but to the plums you must allow additional sugar4 ,,to ,,dry ,,peaches4 ,the best peaches for drying are juicy free-stones4 ,they must be quite ripe4 ,cut them in half1 and take out the stones4 ,it is best not to pare them2 as dried peaches are much richer with the skin on1 and it dissolves and becomes imperceptible when they are cooked4 ,spread them out in a sunny balcony or on a scaffold1 and let them dry gradually till they become somewhat like leather2 always bringing them in at sunset1 and not putting them out if the weather is damp or cloudy4 ,they may also be dried in kilns or large ovens4 ,apples are dried in the same manner1 except that they must be pared and quartered4 ,cherries also may be dried in the sun1 first taking out all the stones4 ,none but the largest and best cherries should be used for drying4 ,,to ,,preserve ,,quinces4 ,take large1 yellow1 ripe quinces1 and having washed and wiped them1 pare them and extract the cores4 ,quarter the quinces1 or cut them into round slices an inch thick1 and lay them in scalding water 7closely covered7 for an hour1 or till they are tender4 ,this will prevent them from hardening1 ,put the parings1 cores1 and seeds into a preserving kettle1 cover them with the water in which you coddled the quinces1 and boil them an hour1 keeping them closely covered all the time4 ,to every pint of this liquor allow a pound of loaf-sugar2 and having dissolved the sugar in it1 put it over the fire in the preserving kettle4 ,boil it up and skim it1 and when the scum has ceased rising1 put in the quinces1 and boil them till they are red1 tender1 and clear all through1 but not till they break4 ,keep the kettle closely covered while the quinces are in it1 if you wish to have them bright coloured4 ,you may improve the colour by boiling with them a little cochineal sifted through a muslin rag4 ,when they are done1 take them out1 spread them on large dishes to cool1 and then put them into glasses4 ,give the syrup another boil up1 and it will be like a fine jelly4 ,pour it hot over the quinces1 and when cold1 tie up the jars with brandy paper4 ,,to ,,preserve ,,quinces ,,whole4 ,take those that are large1 smooth1 and yellow2 pare them and extract the cores1 carefully removing all the blemishes4 ,boil the quinces in a close kettle with the cores and parings1 in sufficient water to cover them4 ,in half an hour take1 them out1 spread them to cool1 and add to the cores and parings some small inferior quinces cut in quarters1 but not pared or cored2 and pour in some more water1 just enough to boil them4 ,cover the pan1 and let them simmer for an hour4 ,then take it off1 strain the liquid1 measure it1 and to each quart allow a pound of loaf-sugar4 ,put the sugar to melt in the liquid1 and let it set all night4 ,next day boil the quinces in it for a quarter of an hour1 and then take them out and cool them1 saving the syrup4 ,on the following day repeat the same2 and the fourth day add a quarter of a pound more sugar to each pint of the syrup1 and boil the quinces in it twelve minutes4 ,if by this time they are not tender1 bright1 and transparent all through1 repeat the boiling4 ,when they are quite done1 put quince jelly or marmalade into the holes from whence you took the cores2 put the quinces into glass jars and pour the syrup over them4 ,if convenient1 it is a very nice way to put up each quince in a separate tumbler4 ,,quince ,,jelly4 ,take fine ripe yellow quinces1 wash them and remove all the blemishes1 cut them in pieces1 but do not pare or core them4 ,put them into a preserving-pan with clear spring water4 ,if you1 are obliged to use river water1 filter it first2 allowing one pint to twelve large quinces4 ,boil them gently till they are all soft and broken4 ,then put them into a jelly-bag1 and do not squeeze it till after the clear liquid has ceased running4 ,of this you must make the best jelly1 allowing to each pint a pound of loaf-sugar4 ,having dissolved the sugar in the liquid1 boil them together about twenty minutes1 or till you have a thick jelly4 ,in the meantime1 squeeze out all that is left in the bag4 ,it will not be clear1 but you can make of it a very good jelly for common purposes4 ,,quince ,,marmalade4 ,take six pounds of ripe yellow quinces2 and having washed them clean1 pare and core them1 and cut them into small pieces4 ,to each pound of the cut quinces allow half a pound of powdered loaf-sugar4 ,put the parings and cores into a kettle with water enough to cover them1 and boil them slowly till they are all to pieces1 and quite soft4 ,then having put the quinces with the sugar into a porcelain preserving kettle1 strain over them1 through a cloth1 the liquid from the parings and cores4 ,add a little cochineal powdered1 and sifted through thin muslin4 ,boil the whole over a quick fire till it becomes a thick smooth mass1 keeping it covered except when you are skimming it2 and always after skimming1 stir it up well from the bottom4 ,when cold1 put it up in glass jars4 ,if you wish to use it soon1 put it warm into moulds1 and when if is cold1 set the moulds in lukewarm water1 and the marmalade will turn out easily4 ,,quince ,,cheese4 ,have fine ripe quinces1 and pare and core them4 ,cut them into pieces1 and weigh them2 and to each pound of the cut quinces1 allow half a pound of the best brown sugar4 ,pat the cores and parings into a kettle1 with water enough to cover them1 keeping the lid of the kettle closed4 ,when you find that they are all boiled to pieces and quite soft1 strain off the water over the sugar1 and when it is entirely dissolved1 put it over the fire and boil it to a thick syrup1 skimming it well4 ,when no more scum rises1 put in the quinces1 cover them closely1 and boil them all day over a slow fire1 stirring them and mashing them down with a spoon till they are a thick smooth paste4 ,then take it out1 and put it into buttered tin pans or deep dishes4 ,let it set to get cold4 ,it will then turn out so firm that you may cut it into slices like cheese4 ,keep it in a dry place in broad stone pots4 ,it is intended for the tea-table4 ,,preserved ,,apples4 ,take fine ripe pippin or bell-flower apples4 ,pare and core them1 and either leave them whole1 or cut them into quarters4 ,weigh them1 and to each pound of apples allow a pound of loaf-sugar4 ,put the apples into a stew-pan with just water enough to cover them1 and let them boil slowly for about half an hour4 ,they must be only parboiled4 ,then strain the apple water over the sugar into a preserving kettle1 and when the sugar is melted put it on the fire with the yellow rind of some lemons pared thin1 allowing four lemons lo a dozen apples4 ,boil the syrup till clear and thick1 skimming2 it carefully2 then put in the apples1 and after they have boiled slowly a quarter of an hour1 add the juice of the lemons4 ,let it boil about fifteen minutes longer1 or till the apples are tender and clear1 but not till they break4 ,when they are cold1 put them into jars1 and covering them closely1 let them set a week4 ,at the end of that time give them another boil in the same syrup2 apples being more difficult to keep than any other fruit4 ,you may colour them red by adding1 when you boil them in the syrup1 a little cochineal4 ,,baked ,,apples4 ,take a dozen fine large juicy apples1 and pare and core them2 but do not cut them in pieces4 ,put them side by side into a large baking-pan1 and fill up with brown sugar the holes from whence you have extracted the cores4 ,pour into each a little lemon-juice1 or a few drops of essence of lemon1 and stick in every one a long piece of lemon-peel evenly cut4 ,into the bottom of the pan put a very little water1 just enough to prevent the apples from burning4 ,bake them about an hour1 or till they are tender all through1 but not till they break4 ,when1 done1 set them away to get cold4 ,if closely covered they will keep1 two days4 ,they may be eaten at tea with cream4 ,or at dinner with a boiled custard poured over them4 ,or you may cover them with1 sweetened cream flavored with a little essence of lemon1 and whipped to a froth4 ,heap the froth over every apple so as to conceal them entirely4 ,,apple ,,jelly4 ,take twenty large ripe juicy pippins4 ,pare1 core1 and chop them to pieces4 ,put them into a jar with the yellow rind of four lemons1 pared thin and cut into little bits ,cover the jar closely1 and set it into a pot of hot water ,keep the water boiling hard all round it till the apples are dissolved1 ,then strain them through a jelly-bag1 and mix with the liquid the juice of the lemons4 ,to each pint of the mixed juice allow a pound of loaf-sugar4 ,put them into a porcelain kettle1 and when the sugar is melted1 set it on the fire1 and boil and skim it for about twenty minutes1 or till it becomes a thick jelly4 ,put it into tumblers1 and cover it with double tissue paper nicely fitted to the inside of the top4 ,the red or ,siberian crab apple makes a delicious jelly1 prepared in the above manner4 ,,apple ,,butter4 ,this is a compound of apples and cider boiled together till of the consistence of soft butter4 ,it is a very good article on the tea-table1 or at luncheon4 ,it can only be made of sweet new cider fresh from the press1 and not yet fermented4 ,fill a very large kettle with cider1 and boil it till reduced to one half the original quantity4 ,then have ready some fine juicy apples1 pared1 cored1 and quartered2 and put as many into the kettle as can be kept moist by the cider4 ,stir it frequently1 and when the apples are stewed quite soft1 take them out with a skimmer that has holes in it1 and put them into a tub4 ,then add more apples to the cider1 and stew them soft in the same manner1 stirring them nearly all the time with a stick4 ,have at hand some more cider ready boiled1 to thin the apple butter in case you should find it too thick in the kettle4 ,if you make a large quantity1 7and it is not worth while to prepare apple butter on a small scale17 it will take a day to stew the apples4 ,at night leave them to cool in the tubs1 7which must be covered with cloths17 and finish next day by boiling the apple and cider again till the consistence is that of soft marmalade1 and the colour a very dark brown4 ,twenty minutes or half an hour before you finally take it from the fire1 add powdered cinnamon1 cloves1 and nutmeg to your taste4 ,if the spice is boiled too long1 it will lose its flavour4 ,when it is cold1 put it into stone jars1 and cover it closely4 ,if it has been well made1 and sufficiently boiled1 it will keep a year or more4 ,it must not he boiled in a brass or bell-metal kettle1 on account of the verdigris which the acid will collect in it1 and which will render the apple butter extremely unwholesome1 not to say1 poisonous4 ,,to ,,preserve ,,green ,,crab ,,apples4 ,having washed your crab apples1 7which should be full grown17 cover the bottom and sides of your preserving kettle with vine leaves1 and put them in2 spreading a thick layer of vine leaves over them4 ,fill up the kettle with cold1 water1 and hang it over a slow fire early in the morning2 simmer them slowly1 but do not allow them to boil4 ,when they are quite yellow1 take them out1 peel off the skin with a penknife1 and extract the cores very neatly44 ,put them again into the kettle with fresh vine leaves and fresh water1 and hang them again over a slow fire to simmer1 but not to boil4 ,when they have remained long enough in the second vine leaves to become green1 take them out1 weigh them1 and allow a pound and a half of loaf-sugar to each pound of crab apples4 ,then after the kettle has been well washed and wiped1 put them into it with a thick layer of sugar between each layer of apples1 and about half a pint of water1 for each pound and a half of sugar4 ,you may add the juice and yellow peel of some lemons4 ,boil them gently till they are quite clear and tender throughout4 ,skim them well1 and keep the kettle covered when you are not skimming4 ,when done1 spread them on large dishes to cool1 and then tie them up in glass jars with brandy papers4 ,,to ,,preserve ,,red ,,crab ,,apples4 ,take red or ,siberian crab apples when they are quite ripe and the seeds are black4 ,wash and wipe them1 and put them into a kettle with sufficient water to cover them4 ,simmer them very slowly till you find that the skin will come off easily4 ,then take them out and peel and core them2 extract the cores carefully with a small knife1 so as not to break the apples4 ,then weigh them1 and to every pound of crab apples allow a pound and a half of loaf-sugar and a half pint of water4 ,put the sugar and water into a preserving kettle1 and when they are melted together1 set it over the fire and let it boil4 ,after skimming it once1 put in the crab apples1 adding a little cochineal powder rubbed with a knife into a very small quantity of white brandy till it has dissolved4 ,this will greatly improve the colour of the apples4 ,cover them and let them boil till clear and tender1 skimming the syrup when necessary4 ,then spread them out on dishes1 and when they are cold1 put them into glass jars and pour the syrup over them4 ,the flavour will be greatly improved by boiling with them in the syrup1 a due proportion of lemon-juice and the peel of the lemons pared thin so as to have the yellow part only4 ,if you use lemon-juice put a smaller quantity of water to the sugar4 ,allow one large lemon or two smaller ones to each pound of crab apples4 ,if you find that after they have been kept awhile1 the syrup inclines to become dry or candied1 give it another boil with the crab apples in it1 adding a tea-cup full of water to about three or four pounds of the sweetmeat4 ,,to ,,preserve ,,green ,,gages4 ,take large fine green gages that are not perfectly ripe4 ,weigh them1 and to each pound of fruit allow a pound and a half of loaf-sugar4 ,put a layer of fresh vine leaves at the bottom of a porcelain preserving kettle1 place on it a layer of gages1 then cover them with a layer of vine leaves1 and so on alternately1 finishing with a layer of leaves at the top4 ,fill up the kettle with hard water1 and set it over a slow fire4 ,when the gages rise to the top1 take them out and peel them1 putting them on a sieve as you do so4 ,then replace them in the kettle with fresh vine leaves and water2 cover them very closely1 so that no steam can escape1 and hang them up at some distance above the fire to green slowly for six hours4 ,they should be warm all the time1 but must not boil4 ,when they are a fine green1 take them carefully out1 spread them on a hair sieve to drain1 and make a syrup of the sugar1 allowing a half pint of water to each pound and a half of sugar4 ,when it has boiled and been skimmed1 put in the green gages and boil them gently for a quarter of an hour4 ,then take them out and spread them to cool4 ,next day boil them in the same syrup for another quarter of an hour4 ,when cold1 put them into glass jars with the syrup1 and tie them up with brandy paper4 ,to preserve them whole without peeling1 you must prick each at the top and bottom1 with a large needle4 ,,to ,,preserve ,,plums4 ,take fine ripe plums2 weigh them1 and to each pound allow a pound and a half of loaf-sugar4 ,put them into a pan1 and scald them in boiling water to make the skins come off easily4 ,peel them1 and throw them as you do so into a large china pitcher4 ,let them set for an hour or two1 and then take them out1 saving all the juice that has exuded from them while in the pitcher4 ,spread the plums out on large dishes1 and cover them with half the sugar you have allotted to them1 7it must be previously powdered17 and let them lie in it all night4 ,next morning pour the juice out of the pitcher into a porcelain preserving kettle1 add the last half of the sugar to it1 and let it melt over the fire4 ,when it has boiled skim it1 and then put in the plums4 ,boil them over a moderate fire1 for about half an hour4 ,then take them out one by one with a spoon1 and spread them on large dishes to cool4 ,if the syrup is not sufficiently thick and clear1 boil and skim it a little longer till it is4 ,put the plums into glass jars and pour the syrup warm over them4 ,the flavour will be much improved by boiling in the syrup with the fruit a handful or more of the kernels of plums1 blanched in scalding water and broken in half4 ,take the kernels out of the syrup before you pour it into the jars4 ,you may preserve plums whole1 without peeling1 by pricking them deeply at each end with a large needle4 ,green gages and damsons maybe preserved according to this receipt4 ,,plums ,,for ,,common ,,use4 ,take fine ripe plums1 and cut them in half4 ,extract all the stones1 and spread out the plums on large dishes4 ,set the dishes on the sunny roof of a porch or shed1 and let the plums have the full benefit of the sun for three or four days1 taking them in1 as soon as it is off1 or if the sky becomes cloudy4 ,this will half dry them4 ,then pack them closely in stone jars with a thick layer of the best brown sugar between every layer of plums2 putting plenty of sugar at the bottom and top of the jars4 ,cover them closely1 and set them away in a dry place4 ,if they have been properly managed1 they will keep a year2 and are very good for pies and other purposes1 in the winter and spring4 ,peaches may be prepared for keeping in the same manner4 ,,egg ,,plums ,,whole4 ,take large egg plums that are not quite ripe1 and prick them all over with a small silver fork4 ,leave on the stems4 ,to three pounds of plums allow three pounds and a half of loaf-sugar1 broken small or powdered4 ,put the plums and sugar into a preserving kettle1 and pour in one half pint of clear hard water4 ,hang the kettle over a moderate fire1 and boil and skim it1 ,as soon as the skin begins to crack or shrivel1 take out the plums one at a time1 7leaving the syrup on the fire17 and spread them on large dishes to cool4 ,place them in the open air1 and as soon as they are cool enough to be touched with your fingers1 smooth the skin down where it is broken or ruffled1 ,when quite cold1 return them to the syrup1 7which in the mean time must have been kept slowly simmering17 and boil the plums again till they are quite clear1 but not till they break4 ,put them warm into large glass or queen's-ware jars1 and pour the syrup over them4 ,,to ,,preserve ,,pears4 ,take large fine juicy pears that are not perfectly ripe1 and pare them smoothly and thin2 leaving on the stems1 but cutting out the black top at the blossom end of the fruit4 ,as you pare them1 lay them in a pan of cold water4 ,make a thin syrup1 allowing a quart of water to a pound of loaf-sugar4 ,simmer the pears in it for about half an hour4 ,then pat them into a tureen1 and let them lie in the syrup for two days1 ,there must be syrup enough to cover them well4 ,after two days1 drain the syrup front the pears1 and add to it more sugar1 in the proportion of a pound to each pint of the thin syrup4 ,stir in a very little beaten white of egg1 7not more than one white to three or four pounds of sugar17 add some fresh lemon-peel pared thin1 and set the syrup over a brisk fire4 ,boil it for ten minutes and skim it well4 ,then add sufficient lemon-juice to flavour it2 and put in the pears4 ,simmer them in the strong syrup till they are quite transparent4 ,then take them out1 spread them to cool1 and stick a clove in the blossom end of each4 ,put them into glass jars2 and having kept the syrup warm over the fire while the pears were tooling1 pour it over them4 ,if you wish to have them red1 add a little powdered cochineal to the strong syrup when you put in your pears4 ,,baked ,,pears4 ,the best for baking are the large late ones1 commonly called pound pears4 ,pare them1 cut them in half1 and take out the cores4 ,lay them in a deep white dish1 with a thin slip of fresh lemon-peel in the place from which each core was taken4 ,sprinkle them with sugar1 and strew some whole cloves or some powdered cinnamon-among them4 ,pour into the dish some port wine4 ,to a dozen large pears you may allow half a pound of sugar1 and a pint of wine4 ,cover the dish1 with a large sheet of brown paper tied on2 set it in a moderate oven1 and let them bake till tender all through which you may ascertain by sticking a broom twig through them4 ,they will he done in about an hour1 or they may probably require more time2 but you must not let them remain long enough in the oven1 to break or fall to pieces4 ,when cool1 put them up in a stone jar4 ,in cold weather they will keep a week4 ,to bake smaller pears1 pare them1 but leave on the stems1 and do not core them4 ,put them into a deep dish with fresh lemon1 or orange-peel2 throw on them some brown sugar or molasses2 pour in at the bottom a little water to keep them from burning2 and bake them till tender throughout4 ,,to ,,preserve ,,gooseberries4 ,the best way of preserving gooseberries is with jelly4 ,they should be full grown but green4 ,take six quarts of gooseberries1 and select three quarts of the largest and finest to preserve whole1 reserving the others for the jelly4 ,put the whole ones into a pan with sufficient water to cover them1 and simmer them slowly till they begin to be tender2 but do not keep them on the fire till they are likely to burst4 ,take them out carefully with a perforated skimmer to drain the warm water from them1 and lay them directly in a pan of cold water4 ,put those that you intend for the jelly into a stew-pan1 allowing to each quart of gooseberries half a pint of water4 ,boil them fast till they go all to pieces1 and stir and mash them with a spoon4 ,then put them into a jelly-bag that has been first dipped in hot water1 and squeeze through it all the juice4 ,measure the juice1 and to each pint allow a pound and a half of loaf-sugar4 ,break up the sugar1 and put it into a preserving kettle2 pour the juice over it1 and let it stand to melt1 stirring it frequently4 ,when it has all dissolved1 set it over the fire1 put the gooseberries into it1 and let them boil twenty minutes1 or till they are quite clear1 and till the jelly is thick and congeals in the spoon when you hold it in the air4 ,if the gooseberries seem likely to break1 take them out carefully1 and let the jelly boil by itself till it is finished4 ,when all is done1 put up the gooseberries and the jelly together in glass jars4 ,strawberries1 raspberries1 grapes1 currants or any small fruit may in a similar manner be preserved in jelly4 ,,to ,,stew ,,gooseberries4 ,top and tail them4 ,pour some boiling water on the gooseberries1 cover them up1 and let them set about half an hour1 or till the skin is quite tender1 but not till it bursts1 as that will make the juice run out into the water4 ,then pour off the water1 and mix with the gooseberries an equal quantity of sugar4 ,put them into a porcelain stew-pan or skillet1 and set it on hot coals1 or on a charcoal furnace4 ,in a few minutes you may begin to mash them against the side of the pan with a wooden spoon4 ,let them stew about half an hour1 stirring them frequently4 ,they must be quite cold before they are used for any thing4 ,,gooseberry ,,fool4 ,having stewed two quarts of gooseberries in the above manner1 stir them as soon as they are cold into a quart of rich boiling milk4 ,grate in a nutmeg1 and covering the pan1 let the gooseberries simmer in the milk for five minutes4 ,then stir in the beaten yolks of two or three eggs1 and immediately remove it from the fire4 ,keep on the cover a few minutes longer2 then turn out the mixture into a deep dish or a glass bowl1 and set it away to get cold1 before it goes to table4 ,eat it with sponge-cake4 ,it will probably require additional sugar4 ,gooseberries prepared in this manner make a very good pudding1 with the addition of a little grated bread4 ,use both whites and yolks of the eggs4 ,stir the mixture well1 and bake it in a deep dish4 ,eat it cold1 with sugar grated over it4 ,,to ,,bottle ,,gooseberries4 ,for this purpose the gooseberries must be large and full grown1 but quite green4 ,top and tail them1 and put them into wide-mouthed bottles as far up as the beginning of the neck4 ,cover the bottom of a large boiler or kettle with saw-dust or straw4 ,stand the bottles of gooseberries 7slightly corked7 upright in the boiler1 and pour round them cold water to each1 as far up as the fruit4 ,put a brisk fire under the boiler1 and when the water boils up1 instantly take out the bottles and fill them up to the mouth with boiling water1 which you must have ready in a tea-kettle4 ,cork them again slightly1 and when quite cold put in the corks very tight and seal them4 ,lay the bottles on their sides in a box of dry sand1 and turn them every day for four or five weeks4 ,if properly managed1 the gooseberries will keep a year1 and may be used at any time1 by stewing them with sugar4 ,you may bottle damsons in the same manner2 also grapes4 ,,preserved ,,raspberries4 ,take a quantity of ripe raspberries1 and set aside the half1 selecting for that purpose the largest and firmest4 ,then put the remainder into your preserving pan1 mash them1 and set them over the fire4 ,as soon as they have come to a boil1 take them out1 let them cool1 and then squeeze them through a bag4 ,while they are cooling1 prepare your sugar1 which must be fine loaf4 ,allow a pound of sugar to every quart of whole raspberries4 ,having washed the kettle clean1 put the sugar into it1 allowing half a pint of cold water to two pounds of sugar4 ,when it has melted in the water1 put it on the fire1 and boil it till the scum ceases to rise1 and it is a thick syrup2 taking care to skim it well4 ,then put in the whole raspberries1 and boil them rapidly a few minutes1 but not long enough to cause them to burst4 ,take them out with a skimmer full of holes1 and spread them on a large dish to cool4 ,then mix with the syrup the juice of those you boiled first1 and let it boil about ten or fifteen minutes4 ,lastly1 put in the whole fruit1 and give it one more boil1 seeing that it does not break4 ,put it warm into glass jars or tumblers1 and when quite cold cover it closely with paper dipped in brandy1 tying another paper tightly over it4 ,strawberries may be done in the same manner2 blackberries also4 ,,raspberry ,,jam4 ,take fine raspberries that are perfectly ripe4 ,weigh them1 and to each pound of fruit allow three quarters of a pound of fine loaf-sugar4 ,mash the raspberries1 and break up the sugar4 ,then mix them together1 and put them into a preserving kettle over a good fire4 ,stir them frequently and skim them4 ,the jam will be done in half an hour4 ,put it warm into glasses1 and lay on the top a white paper cut exactly to fit the inside1 and dipped in brandy4 ,then tie on another cover of very thick white paper4 ,make blackberry jam in the same manner4 ,,to ,,preserve ,,cranberries4 ,the cranberries must be large and ripe4 ,wash them1 and to six quarts of cranberries allow nine pounds of the best brown sugar4 ,take three quarts of the cranberries1 and put them into a stew-pan with a pint and a half of water4 ,cover the pan1 and boil or stew them1 till they are all to pieces4 ,then squeeze the juice through a jelly-bag4 ,put the sugar into a preserving kettle1 pour the cranberry juice over it and let it stand till it is all melted1 stirring it up frequently4 ,then place the kettle over the fire1 and put in the remaining three quarts of whole cranberries4 ,let them boil till they are tender1 clear1 and of a bright colour1 skimming them frequently4 ,when done1 put them1 warm into jars with the syrup1 which should be like a thick jelly4 ,,red ,,currant ,,jelly4 ,the currants should be perfectly ripe and gathered on a dry day4 ,strip them from the stalks1 and put them into a stone jar4 ,cover the jar1 and set it up to the neck in a kettle of boiling water4 ,keep the water boiling round the jar till the currants are all broken1 stirring them up occasionally4 ,then put them into a jelly-bag1 and squeeze out all the juice4 ,to each pint of juice allow a pound and a quarter of the best loaf-sugar4 ,put the sugar into a porcelain kettle1 pour the juice over it1 and stir it frequently till it is all melted4 ,then set the kettle over a moderate fire1 and let it boil twenty minutes1 or till you find that the jelly congeals in the spoon when1 you hold it in the air2 skim it carefully all the time4 ,when the jelly is done1 pour it warm into tumblers1 and cover each with two rounds of white tissue paper1 cut to fit exactly the inside of the glass4 ,jelly of gooseberries1 plums1 raspberries1 strawberries1 barberries1 blackberries1 grapes1 and other small fruit may all be made in this manner4 ,,white ,,currant ,,jelly4 ,the currants should be quite ripe1 and gathered on a dry day4 ,having stripped them from the stalks1 put them into a close stone jar1 and set it in a kettle of boiling water4 ,as soon as the currants begin to break1 take them out and strain them through a linen cloth4 ,to each pint of juice allow a pound and a quarter of the best double refined loaf-sugar2 break it small1 and put it into a porcelain preserving pan with barely sufficient water to melt it2 not quite half a pint to a pound and a quarter of sugar2 it must be either clear spring water or river water filtered4 ,stir up the sugar while it is dissolving1 and when all is melted1 put it over a brisk fire1 and boil and skim it till clear and thick4 ,when the scum ceases to rise1 put in the white currant juice and boil it fast for ten minutes4 ,then put it warm into tumblers1 and when it is cold1 cover it with double white tissue paper4 ,in making this jelly1 use only a silver spoon1 and carefully observe all the above precautions1 that it may be transparent and delicate4 ,if it is not quite clear and bright when done boiling1 you may run it again through a jelly-bag4 ,white raspberry jelly may be prepared in the same manner4 ,a very nice sweetmeat is made of white raspberries preserved whole1 by putting them in white currant jelly during the ten minutes that you are boiling the juice with the syrup4 ,you may also preserve red raspberries whole1 by boiling them in red currant jelly4 ,,black ,,currant ,,jelly4 ,take large ripe black currants2 strip them from the stalks1 and mash them with the back of a ladle4 ,then put them into a preserving kettle with a tumbler of water to each quart of currants2 cover it closely1 set it over a moderate fire1 and when the currants have come to a boil1 take them out1 and squeeze them through a jelly-bag4 ,to each pint of juice you may allow about a pound of loaf-sugar1 and 7having washed the preserving kettle perfectly clean7 put in the sugar with the juice2 stir them together till well mixed and dissolved1 and then boil it not longer than ten minutes2 as the juice of black currants being very thick will come to a jelly very soon1 and if boiled too long will be tough and ropy4 ,black currant jelly is excellent for sore throats2 and if eaten freely on the first symptoms of the disease1 will frequently check1 it without any other remedy4 ,it would be well for all families to keep it in the house4 ,,grape ,,jelly4 ,take ripe juicy grapes1 pick them from the steins2 put them into a large earthen pan1 and mash them with the back of a wooden ladle1 or with a potato beetle4 ,put them into a kettle1 7without any water17 cover them1 closely1 and let them boil for a quarter of an hour2 stirring them up occasionally from the bottom4 ,then squeeze them through a jelly-bag1 and to each pint of juice allow a pound of loaf-sugar4 ,dissolve the sugar in the grape juice2 then put it over a quick fire in a preserving kettle1 and boil and skim it twenty minutes4 ,when it is a clear thick jelly1 take it off1 put it warm into tumblers1 and cover them with double tissue paper cut to fit the inside4 ,in the same manner you may make an excellent jelly for common use1 of ripe fox grapes and the best brown sugar2 mixing with the sugar before it goes on the fire1 a little beaten white of egg2 allowing two whites to three pounds of sugar4 ,,grapes4 ,take some large close bunches of fine grapes1 7they must not be too ripe17 and allow to each bunch a quarter of a pound of bruised sugar candy4 ,put the grapes and the sugar candy into large jars1 7about two-thirds full17 and fill them up with ,french brandy4 ,tie them up closely1 and keep them in a dry place4 ,morella cherries may be done in the same manner4 ,foreign grapes are kept in bunches1 laid lightly in earthen jars of dry saw-dust4 ,,to ,,keep ,,wild ,,grapes4 ,gather the small black wild grapes late in the season1 after they have been ripened by a frost4 ,pick them from the stems1 and put them into stone jars1 7two-thirds full17 with layers of brown sugar1 and fill them up with cold molasses4 ,they will keep all winter2 and they make good common pies4 ,if they incline to ferment in the jars1 give them a bail with additional sugar4 ,,to ,,preserve ,,strawberries4 ,strawberries for preserving should be large and ripe4 ,they will keep best if gathered in dry weather1 when there has been no rain for at least two days4 ,having hulled1 or topped and tailed them all1 select the largest and firmest1 and spread them out separately on flat dishes2 having first weighed them1 and allowed to each pound of strawberries a pound of powdered loaf-sugar4 ,sift half the sugar over them4 ,then take the inferior strawberries that were left1 and those that1 are over ripe2 mix with them an equal quantity of powdered sugar1 and mash them4 ,put them into a basin covered with a plate1 and set them over the fire in a pan of boiling water1 till they become a thick juice2 then strain it through a bag and mix with it the other half of the sugar that you have allotted to the strawberries1 which are to be done whole4 ,put it into a porcelain kettle1 and boil and skim it till the scum ceases to rise2 then put in the whole strawberries with the sugar in which they have been lying1 and all the juice that may have exuded from them4 ,set them over the fire in the syrup1 just long enough to heat them a little2 and in a few minutes take them out1 one by one1 with a tea-spoon1 and spread them on dishes to cool2 not allowing them to touch each other4 ,then take off what scum may arise from the additional sugar4 ,repeat this several times1 taking out the strawberries and cooling them till they become quite clear4 ,they must not be allowed to boil2 and if they seem likely to break1 they should be instantly and finally taken from the fire4 ,when quite cold1 put them with the syrup into tumblers1 or into white queen's-ware pots4 ,if intended to keep a long time it will be well to put at the top a layer of apple jelly4 ,,to ,,preserve ,,cherries4 ,take large ripe morella cherries2 weigh them1 and to each pound allow a pound of loaf-sugar4 ,stone the cherries1 7opening them with a sharp quill17 and save the juice that comes from them in the process4 ,as you stone them1 throw them into a large pan or tureen1 and strew about half the sugar over them1 and let them lie in it an hour or two after they are all stoned4 ,then put them into a preserving kettle with the remainder of the sugar1 and boil and skim them till the fruit is clear and the syrup thick4 ,,cherries ,,preserved ,,whole4 ,the large carnation cherries are the best for this purpose4 ,they should be quite ripe4 ,prick every one in several places with a needle1 and leave on the stalks cut short4 ,to each pound of cherries allow a pound and a quarter of the best loaf-sugar4 ,spread them on large dishes1 and strew over them a thick layer of the sugar powdered fine2 about a quarter of a pound of sugar to each pound of cherries4 ,or you may put them into a large tureen1 and disperse the sugar among them1 cover them1 and let them set all night4 ,in the morning get some ripe red currants2 pick them1 from the stalks1 and squeeze them through a linen cloth till you have just sufficient juice to moisten the remaining sugar1 which you must have ready in a preserving kettle4 ,when the sugar has melted in the currant juice1 put it over the fire1 and when it has been well boiled and skimmed1 put in the cherries and simmer them half an hour1 or till they are so clear that you can see the stones through them4 ,then take them up one at a time1 and spread them out to cool4 ,taste one1 and if the sugar does not seem1 to have sufficiently penetrated it1 return them to the syrup and boil them a little longer1 but do not allow them to break4 ,if you are willing to take the trouble1 you may put them out to cool three or four times while simmering4 ,this will make them more transparent1 and prevent them from bursting4 ,,cherry ,,jelly4 ,take fine juicy red cherries1 and stone them4 ,save half the stones1 crack them1 and extract the kernels4 ,put the cherries and the kernels into a preserving kettle over a slow fire1 and let them boil gently in their juice for half an hour4 ,then transfer them to a jelly-bag1 and squeeze out the juice4 ,measure it1 and to each pint allow a pound of fine loaf-sugar4 ,dissolve the sugar in the juice1 and then boil and skim it for twenty or thirty minutes4 ,put it up in tumblers covered with tissue paper4 ,,cherry ,,jam4 ,to each pound of cherries allow three quarters of a pound of the best brown sugar4 ,stone them1 and as you do so throw the sugar gradually into the pan with them4 ,cover them and let them set all night4 ,next day1 boil them slowly till the cherries and sugar form a thick smooth mass4 ,put it up in queen's-ware jars4 ,,to ,,dry ,,cherries4 ,choose the finest and largest red cherries for this purpose4 ,store them1 and spread them on large dishes in the sun1 till they become quite dry1 taking them in as soon as the sun is off1 or if the sky becomes cloudy4 ,put them up in stone jars1 strewing among them some of the best brown sugar4 ,the common practice of drying cherries with the stones in1 7to save trouble17 renders them so inconvenient to eat1 that they are of little use1 when done in that manner4 ,with the stones extracted1 dried cherries will be found very good for common pies4 ,,barberry ,,jelly4 ,take ripe barberries1 and having stripped them from the stalks1 mash them1 and boil them in their juice for a quarter of an hour4 ,then squeeze them through a bag3 allow to each pint of juice1 a pound of loaf-sugar2 and having melted the sugar in the juice1 boil them together twenty or twenty-five minutes1 skimming carefully4 ,put it up in tumblers with tissue paper4 ,,frosted ,,fruit4 ,take large ripe cherries1 plums1 apricots1 or grapes1 and cut off half the stalk4 ,have ready in one dish some beaten white of egg1 and in another some fine loaf-sugar1 powdered and sifted4 ,dip the fruit first into the white of egg1 and then roll it one by one in the powdered sugar4 ,lay a sheet of white paper on the bottom of a reversed sieve1 set it on a stove or in some other warm place1 and spread the fruit on the paper till the icing is hardened4 ,,peach ,,leather4 ,to six pounds of ripe peaches1 7pared and quartered17 allow three pounds of the best brown sugar4 ,mix them together1 and put them1 into a preserving kettle1 with barely water enough to keep them from burning4 ,pound and mash them a while with a wooden beetle4 ,then boil and skim them for three hours or more1 stirring them nearly all the time4 ,when done1 spread them thinly on large dishes1 and set them in the sun for three or four days2 ,finish the drying by loosening the peach leather on the dishes1 and setting them in the oven after the bread is taken out1 letting them remain till the oven is cold4 ,roll up the peach leather and put it away in a box4 ,apple leather may be made in the same manner4 ,,rhubarb ,,jam4 ,peel the rhubarb stalks and cut them into small square pieces4 ,then weigh them1 and to each pound allow three quarters of a pound of powdered loaf-sugar4 ,put the sugar and the rhubarb into a large1 deep1 white pan1 in alternate layers1 the top layer to be of sugar--cover it1 and let it stand all night4 ,in the morning1 put it into a preserving kettle1 and boil it slowly till the whole is dissolved into a thick mass1 stirring it frequently1 and skimming it before every stirring4 ,put it warm into glass jars1 and tie it up with brandy paper4 ,,pastry1 ,,puddings1 ,,etc ,,the ,,best ,,plain ,,paste4 ,all paste should be made in a very cool place1 as heat renders it heavy4 ,it is far more difficult to get it light in summer than in winter4 ,a marble slab is much better to roll it on than a paste-board4 ,it will be improved in lightness by washing the butter in very cold water1 and squeezing and pressing out all the salt1 as salt is injurious to paste4 ,in ,new ,york and in the ,eastern states1 it is customary1 in the dairies1 to put more salt in what is called fresh butter1 than in ,new ,jersey1 ,pennsylvania1 and ,delaware4 ,this butter1 therefore1 should always undergo the process of washing and squeezing before it is used for pastry or cakes4 ,none but the very best butter should be taken for those purposes2 as any unpleasant taste is always increased by baking4 ,potted butter never makes good paste4 ,as pastry is by no means an article of absolute necessity1 it is better not to have it at all1 than to make it badly1 and of inferior ingredients2 few things being more unwholesome than hard1 heavy dough4 ,the flour for paste should always be superfine4 ,you may bake paste in deep dishes or in soup plates4 ,for shells that are to be baked empty1 and afterwards filled with stewed fruit or sweetmeats1 deep plates of block tin with broad edges are best4 ,if you use patty-pans1 the more flat they are the better4 ,paste always rises higher and is more perfectly light and flaky1 when unconfined at the sides while baking4 ,that it may be easily taken out1 the dishes or tins should be well buttered4 ,to make a nice plain paste1--sift three pints of superfine flour1 by rubbing it through a sieve into a deep pan4 ,divide a pound of fresh butter into four quarters4 ,cut up one quarter into the flour1 and rub it fine with your hands4 ,mix in1 gradually1 as much cold water as will make a tolerably stiff dough1 and then knead it slightly4 ,use as little water as possible or the paste will be tough4 ,sprinkle a little flour on your paste-board1 lay the lump of dough upon it1 and knead it a very short time4 ,flour it1 and roll it out into a very thin sheet1 always rolling from you4 ,flour your rolling-pin to prevent its sticking4 ,take a second quarter of the butter1 and with your thumb1 spread it all over the sheet of paste4 ,if your hand is warm1 use a knife instead of your thumb2 for if the butter oils1 the paste will be heavy4 ,when you have put on the layer of butter1 sprinkle it with a very little flour1 and with your hands roll up the paste as you would a sheet of paper4 ,then flatten it with a rolling-pin1 and roll it out a second time into a thin sheet4 ,cover it with another layer of butter1 as before1 and again roll it up into a scroll4 ,flatten it again1 put on the last layer of butter1 flour it slightly1 and again roll up the sheet4 ,then cut the scroll into as many pieces as you want sheets for your dishes or patty-pans4 ,roll out each piece almost an inch thick4 ,flour your dishes1 lay the paste lightly on them1 notch the edges1 and bake it a light brown4 ,the oven must be moderate4 ,if it is too hot1 the paste will bake before it has risen sufficiently4 ,if too cold1 it will scarcely rise at all1 and will be white and clammy4 ,when you begin to make paste in this manner1 do not quit it till it is ready for the oven4 ,it must always be baked in a close oven where no air can reach it4 ,the best rolling-pins1 are those that are straight1 and as thick at the ends as in the middle4 ,they should be held by the handles1 and the longer the handles the more convenient4 ,the common rolling-pins that decrease in size towards the ends1 are much less effective1 and more tedious1 as they can roll so little at a time2 the extremities not pressing on the dough at all4 ,all1 pastry is best when fresh4 ,after the first day it loses much of its lightness1 and is therefore more unwholesome4 ,,common ,,pie ,,crust4 ,sift two quarts of superfine flour into a pan4 ,divide one pound of fresh butter into two equal parts1 and cut up one half in the flour1 rubbing it fine4 ,mix it with a very little cold water1 and make it into a round lump4 ,knead it a little4 ,then flour your paste-board1 and roll the dough out into a large thin sheet4 ,spread it all over with the remainder of the butter4 ,flour it1 fold it up1 and roll it out again4 ,then fold it again1 or roll it into a scroll4 ,cut it into as many pieces as you want sheets of paste1 and roll each not quite an inch thick4 ,butter your pie-dish4 ,this paste will do for family use1 when covered pies are wanted4 ,also for apple dumplings1 pot-pies1 c42 though all boiled paste is best when made of suet instead of butter4 ,short cakes may be made of this1 cut out with the edge of a tumbler4 ,it should always be eaten fresh4 ,,suet ,,paste4 ,having removed the skirt and stringy fibres from a pound of beef suet1 chop it as fine as possible4 ,sift two quarts of flour into a deep pan1 and rub into it one half of the suet4 ,make1 it into a round lump of dough1 with cold water1 and then knead it a little4 ,lay the dough on your paste-board1 roll it out very thin1 and cover it with the remaining half of the suet4 ,flour it1 roll it out thin again1 and then roll it into a scroll4 ,cut it into as many pieces as you want sheets of paste1 and roll them out half an inch thick4 ,suet paste should always be boiled4 ,it is good for plain puddings that are made of apples1 gooseberries1 blackberries or other fruit2 and for dumplings4 ,if you use it for pot-pie1 roll it the last time rather thicker than if wanted for any other purpose4 ,if properly made1 it will be light and flaky1 and the suet imperceptible4 ,if the suet is minced very fine1 and thoroughly incorporated with the flour1 not the slightest lump will appear when the paste comes to table4 ,the suet must not be melted before it is used2 but merely minced as fine as possible and mixed cold with the flour4 ,if for dumplings to eat with boiled mutton1 the dough must be rolled out thick1 and cut out of the size you want them1 with a tin1 or with the edge of a cup or tumbler4 ,,dripping ,,paste4 ,to a pound of fresh beef-dripping1 that has been nicely clarified1 allow two pounds and a quarter of flour4 ,put the flour into a large pan1 and mix the dripping with it1 rubbing it into the flour with your hands till it is thoroughly incorporated4 ,then make it into a stiff dough with a little cold water1 and roll it out twice4 ,this may be used for common meat pies4 ,,lard ,,paste4 ,lard for paste should never be used without an equal quantity of butter4 ,take half a pound of nice lard1 and half a pound of fresh butter2 rub them together into two pounds and a quarter of flour1 and mix it with a little cold water to a stiff dough4 ,roll it out twice4 ,use it for common pies4 ,lard should always be kept in tin4 ,,potato ,,paste4 ,to two quarts of flour1 allow fourteen good sized potatoes4 ,boil the potatoes till they are thoroughly done throughout4 ,then peel1 and mash them very fine4 ,rub them through a cullender4 ,having sifted the flour into a pan1 add the potatoes gradually2 rubbing them well into the flour with your hands4 ,mix in sufficient cold water to make a stiff dough4 ,roll it out evenly1 and you may use it for apple dumplings1 boiled apple pudding1 beef-steak pudding1 c4 ,potato paste must be sent to table quite hot2 as soon as it cools it becomes tough and heavy4 ,it is unfit for baking2 and even when boiled is less light than suet paste4 ,,fine ,,puff ,,paste4 ,to every pound of the best fresh butter allow a pound or a quart of superfine flour4 ,sift the flour into a deep pan1 and then sift on a plate some additional flour to use for sprinkling and rolling4 ,wash the butter through two cold waters2 squeezing out all the salt1 and whatever milk may remain in it2 and then make it up with your hands into a round lump1 and put it in ice till you are ready to use it4 ,then divide the butter into four equal parts4 ,cut up one of the quarters into the pan of flour2 and divide the remaining three quarters into six pieces1 ,footnote3 ,or into nine2 and roll it in that number of times4 cutting each quarter in half4 ,mix with a knife the flour and butter that is in the pan1 adding by degrees a very little cold water till you have made it into a lump of stiff dough4 ,then sprinkle some flour on the paste-board1 7you should have a marble slab17 take the dough from the pan by lifting it out with the knife1 lay it on the board1 and flouring your rolling-pin1 roll out the paste into a large thin sheet4 ,then with the knife1 put all over it1 at equal distances1 one of the six pieces of butter divided into small bits4 ,fold up the sheet of paste1 flour it1 roll it out again1 and add in the same manner another of the portions of butter4 ,repeat this process till the butter is all in4 ,then fold it once more1 lay it on a plate1 and set it in a cool place till you are ready to use it4 ,then divide it into as many pieces as you want sheets of paste2 roll out each sheet1 and put them into buttered plates or patty-pans4 ,in using the rolling-pin1 observe always to roll from you4 ,bake the paste in a moderate oven1 but rather quick than slow4 ,no air must be admitted to it while baking4 ,the edges of paste should always be notched before it goes into the oven4 ,for this purpose1 use a sharp penknife1 dipping it frequently in flour as it becomes sticky4 ,the notches should be even and regular4 ,if you do them imperfectly at first1 they cannot be mended by sticking on additional bits of paste2 as1 when baked1 every patch will be doubly conspicuous4 ,there are various ways of notching2 one of the neatest is to fold over one corner of each notch2 or you may arrange the notches to stand upright and lie flat1 alternately1 all round the edge4 ,they should be made small and regular4 ,you may form the edge into leaves with the little tin cutters made for the purpose4 ,if the above directions for puff paste are carefully followed1 and if it is not spoiled in baking1 it will rise to a great thickness and appear in flakes or leaves according to the number of times you have put in the butter4 ,it should be eaten the day it is baked4 ,,sweet ,,paste4 ,sift a pound and a quarter of the finest flour1 and three ounces of powdered loaf-sugar into a deep dish4 ,cut up in it ten ounces of the best fresh butter and rub it fine with your hands4 ,make a hole in the middle1 pour in the yolks of two beaten eggs1 and mix them with the flour1 c4 ,then wet the whole to a stiff paste with half a pint of rich milk4 ,knead it well1 and roll it out4 ,this paste is intended for tarts of the finest sweetmeats4 ,if used as shells they should be baked empty1 and filled when cool4 ,if made into covered tarts they may be iced all over1 in the manner of cakes1 with beaten white of egg and powdered loaf-sugar4 ,to make puffs of it1 roll it out and cut it into round pieces with the edge of a large tumbler1 or with a tin cutter4 ,lay the sweetmeat on one half of the paste1 fold the other over it in the form of a half-moon1 and unite the edges by notching them together4 ,bake them in a brisk oven1 and when cool1 send them to table handsomely arranged1 several on a dish4 ,sweet paste is rarely used except for very handsome entertainments4 ,you may add some rose water in mixing it4 ,,shells4 ,shells of paste are made of one sheet each1 rolled out in a circular form1 and spread over the bottom1 sides1 and edges of buttered dishes or patty-pans1 and baked empty2 to be filled1 when cool1 with stewed fruit1 7which for this purpose should be always cold17 or with sweetmeats4 ,they should be made either of fine puff paste1 or of the best plain paste1 or of sweet paste4 ,they are generally rolled out rather thick1 and will require about half an hour to bake4 ,the oven should be rather quick1 and of equal heat throughout2 if hotter in one part than in another1 the paste will draw to one side1 and be warped and disfigured4 ,the shells should be baked of a light brown4 ,when cool1 they must be taken out of the dishes on which they were baked1 and transferred to plates and filled with the fruit4 ,shells of puff paste will rise best if baked on flat patty-pans1 or tin plates4 ,when they are cool1 pile the sweetmeats on them in a heap4 ,the thicker and higher the paste rises1 and the more it flakes in layers or leaves1 the finer it is considered4 ,baking paste as empty shells1 prevents it from being moist or clammy at the bottom4 ,tarts are small shells with fruit in them4 ,,pies4 ,pies may be made with any sort of paste4 ,it is a fault to roll it out too thin2 for if it has not sufficient substance1 it will1 when baked1 be dry and tasteless4 ,for a pie1 divide the paste into two sheets2 spread one of them over the bottom and sides of a deep dish well buttered4 ,next put in the fruit or other ingredients1 7heaping it higher in the centre17 and then place the other sheet of paste on the top as a lid or cover2 pressing the edges closely down1 and afterwards crimping or notching them with a sharp small knife4 ,in making pies of juicy fruit1 it is well to put on the centre of the under crust a common tea-cup1 laying the fruit round it and over it4 ,the juice will collect under the cup1 and not be liable to run out from between the edges4 ,there should be plenty of sugar strewed among the fruit as you put it into the pie4 ,preserves should never be put into covered pies4 ,the proper way is to lay them in baked shells4 ,all pies are best the day they are baked4 ,if kept twenty-four hours the paste falls and becomes comparatively hard1 heavy1 and unwholesome4 ,if the fruit is not ripe1 it should be stewed with sugar1 and then allowed to get cold before it is put into the pie4 ,if put in warm it will make the paste heavy4 ,with fruit pies always have a sugar dish on the table1 in case they should not be found sweet enough4 ,,standing ,,pies4 ,cut up half a pound of butter1 and put it into a sauce-pan with three quarters of a pint of water2 cover it1 and set it on hot coals4 ,have ready in a pan two pounds of sifted flour2 make a hole in the middle of it1 pour in the melted butter as soon as it boils1 and then with a spoon gradually mix in the flour4 ,when it is well mixed1 knead it with your hands into a stiff dough4 ,sprinkle your paste-board with flour1 lay the dough upon it1 and continue to knead it with your hands till it no longer sticks to them1 and is quite light4 ,then let it stand an hour to cool4 ,cut off pieces for the bottom and top2 roll them out thick1 and roll out a long piece for the sides or walls of the pie1 which you must fix on the bottom so as to stand up all round2 cement them together with white of egg1 pinching and closing them firmly4 ,then put in the ingredients of your pie1 7which should be venison1 game1 or poultry17 and lay on the lid or top crust1 pinching the edges closely together4 ,you may ornament the sides and top with leaves or flowers of paste1 shaped with a tin cutter1 and notch or scollop the edges handsomely4 ,before you set it in the oven glaze it all over with white of egg4 ,bake it four hours4 ,these pies are always eaten cold1 and in winter will keep two or three weeks1 if the air is carefully excluded from them2 and they may be carried to a considerable distance4 ,a ,,pyramid ,,of ,,tarts4 ,roll out a sufficient quantity of the best puff paste1 or sugar paste2 and with oval or circular cutters1 cut it out into seven or eight pieces of different sizes2 stamping the middle of each with the cutter you intend using for the next4 ,bake them all separately1 and when they are cool1 place them on a dish in a pyramid1 7gradually diminishing in size17 the largest piece at the bottom1 and the smallest at the top4 ,take various preserved fruits1 and lay some of the largest on the lower piece of paste2 on the next place fruit that is rather smaller2 and so on till you finish at the top with the smallest sweetmeats you have4 ,the upper one may be not so large as a half-dollar1 containing only a single raspberry or strawberry4 ,notch all the edges handsomely4 ,you may ornament the top or pinnacle of the pyramid with a sprig of orange blossom or myrtle4 ,,apple ,,and ,,other ,,pies4 ,take fine juicy acid apples2 pare1 core1 and cut them into small pieces4 ,have ready a deep dish that has been lined with paste4 ,fill it with the apples2 strewing among them layers of brown sugar1 and adding the rind of a lemon pared thin1 and also the juice squeezed in1 or some essence of lemon4 ,put on another sheet of paste as a lid2 close the edges well1 and notch them4 ,bake the pie in a moderate oven1 about three quarters of an hour4 ,eat it with cream and sugar1 or with cold boiled custard4 ,if the pie is made of early green apples1 they should first be stewed with a very little water and plenty of brown sugar4 ,what are called sweet apples are entirely unfit for cooking1 as they become tough and tasteless2 and it is almost impossible to get them sufficiently done4 ,when you put stewed apples into baked shells1 grate nutmeg over the top4 ,you may cover them with cream whipped to a stiff froth1 and heaped on them4 ,cranberries and gooseberries should be stewed with sugar before they are put into paste4 ,peaches should be cut in half or quartered1 and the stones taken out4 ,the stones of cherries and plums should also be extracted4 ,raspberries or strawberries1 mixed with cream and white sugar1 may he put raw into baked shells4 ,,rhubarb ,,tarts4 ,take the young green stalks of the rhubarb plant1 or spring fruit as it is called in ,england2 and having peeled off the thin skin1 cut the stalks into small pieces about an inch long1 and put them into a sauce-pan with plenty of brown sugar1 and its own juice4 ,cover it1 and let it stew slowly till it is soft enough to mash to a marmalade4 ,then set it away to cool4 ,have ready some fresh baked shells2 fill them with the stewed rhubarb1 and grate white sugar over the top4 ,for covered pies1 cut the rhubarb very small2 mix a great deal of sugar with it1 and put it in raw4 ,bake the pies about three quarters of an hour4 ,,mince ,,pies4 ,these pies are always made with covers1 and should be eaten warm4 ,if baked the day before1 heat them on the stove or before the fire4 ,mince-meat made early in the winter1 and packed closely in stone jars1 will keep till spring1 if it has a sufficiency of spice and liquor4 ,whenever you take out any for use1 pour some additional brandy into the jar before you cover it again1 and add some more sugar4 ,no mince-meat1 however1 will keep well unless all the ingredients are of the best quality4 ,the meat should always be boiled the day before you want to chop it4 ,,good ,,mince-,,meat4 ,take a bullock's heart and boil it1 or two pounds of the lean of fresh beef4 ,when it is quite cold1 chop it very fine4 ,chop three pounds of beef suet 7first removing the skin and strings7 and six pounds of large juicy apples that have been pared and cored4 ,then1 stone six pounds of the best raisins1 7or take sultana raisins that are without stones17 and chop them also4 ,wash and dry three pounds of currants4 ,mix all together2 adding to them the grated peel and the juice of two or three large oranges1 two table-spoonfuls of powdered cinnamon1 two powdered nutmegs1 and three dozen powdered cloves1 a tea-spoonful of beaten mace1 one pound of fine brown sugar1 one quart of ,madeira wine1 one pint of ,french brandy1 and half a pound of citron cut into large slips4 ,having thoroughly mixed the whole1 put it into a stone jar1 and tie it up with brandy paper4 ,,the ,,best ,,mince-,,meat1 ,take a large fresh tongue1 rub it with a mixture1 in equal proportions1 of salt1 brown sugar1 and powdered cloves4 ,cover it1 and let it lie two days1 or at least twenty-four hours4 ,then boil it two hours1 and when1 it is cold1 skin it1 and mince it very fine4 ,chop also three pounds of beef suet1 six pounds of sultana raisins1 and six pounds of the best pippin apples that have been previously pared and cored4 ,add three pounds of currants1 picked1 washed and dried2 two large table-spoonfuls of powdered cinnamon2 the juice and grated rinds of four large lemons2 one pound of sweet almonds1 one ounce of bitter almonds1 blanched and pounded in a mortar with half a pint of rose water2 also four powdered nutmegs2 two dozen beaten cloves2 and a dozen blades of mace powdered4 ,add a pound of powdered white sugar1 and a pound of citron cut into slips4 ,mix all together1 and moisten it with a quart of ,madeira1 and a pint of brandy4 ,put it up closely in a stone jar with brandy paper2 and when you take any out1 add some more sugar and brandy4 ,bake this mince-meat in puff paste4 ,you may reserve the citron to put in when you make the pies4 ,do not cut the slips too small1 or the taste will be almost imperceptible4 ,,very ,,plain ,,mince-,,meat4 ,take a piece of fresh beef1 consisting of about two pounds of lean1 and one pound of fat4 ,boil it1 and when it is quite cold1 chop it fine4 ,or you may substitute cold roast beef4 ,pare and core some fine juicy apples1 cut them in pieces1 weigh three pounds1 and chop them4 ,stone four pounds of raisins1 and chop them also4 ,add a large table-spoonful of powdered cloves1 and the same quantity of powdered cinnamon4 ,also a pound of brown sugar4 ,mix all thoroughly1 moistening it with a quart of bottled or sweet cider4 ,you may add the grated peel and the juice of an orange4 ,bake it in good common paste4 ,this mince-meat will do very well for children or for family use1 but is too plain to be set before a guest4 ,neither will it keep so long as that which is richer and more highly seasoned4 ,it is best to make no more of it at once than you have immediate occasion for4 ,,mince-,,meat ,,for ,,lent4 ,boil a dozen eggs quite hard1 and chop the yolks very fine4 ,chop also a dozen pippins1 and two pounds of sultana raisins4 ,add two pounds of currants1 a pound of sugar1 a table-spoonful of powdered cinnamon1 a tea-spoonful of beaten mace1 three powdered nutmegs1 the juice and grated peel of three large lemons1 and half a pound of citron cut in large strips4 ,mix these ingredients thoroughly1 and moisten the whole with a pint of white wine1 half a pint of rose-water1 and half a pint of brandy4 ,bake it in very nice paste4 ,these mince pies may be eaten by persons who refrain from meat in ,lent4 ,,orange ,,pudding4 ,grate the yellow part of the rind1 and squeeze the juice of two large1 smooth1 deep-coloured oranges4 ,stir together to a cream1 half a pound of butter1 and half a pound of powdered white sugar1 and add a wine-glass of mixed wine and brandy4 ,beat very light six eggs1 and stir them gradually into the mixture4 ,put it into a buttered dish with a broad edge1 round which lay a border of puff-paste neatly notched4 ,bake it half an hour1 and when cool grate white sugar over it4 ,you may add to the mixture a ,naples biscuit1 or two finger biscuits1 grated4 ,,lemon ,,pudding4 ,may be made precisely in the same manner as the above2 substituting lemons for oranges4 ,,quince ,,pudding4 ,take six large ripe quinces2 pare them1 and cut out all the blemishes4 ,then scrape them to a pulp1 and mix the pulp with half a pint of cream1 and half a pound of powdered sugar1 stirring them together very hard4 ,beat the yolks of seven eggs1 7omitting all the whites except two17 and stir them gradually into the mixture1 adding two wine glasses of rose water4 ,stir the whole well together1 and bake it in a buttered dish three quarters of an hour ,grate sugar over it when cold4 ,if you cannot obtain cream1 you may substitute a quarter of a pound of fresh butter stirred with the sugar and quince4 ,a baked apple pudding may be made in the same manner4 ,,almond ,,pudding4 ,take half a pound of shelled sweet almonds1 and three ounces of shelled bitter almonds1 or peach-kernels4 ,scald and peel them2 throwing them1 as they are peeled1 into cold water4 ,then pound them one at a time in a marble mortar1 adding to each a few drops of rose water2 otherwise they will be heavy and oily4 ,mix the sweet and bitter almonds together by pounding them alternately2 and as you do them1 take them out and lay them on a plate4 ,they must each be beaten to a fine smooth paste1 free from the smallest lumps4 ,it is best to prepare them the day before you make the pudding4 ,stir to a cream half a pound of fresh butter and half a pound of powdered white sugar2 and by degrees pour into it a glass of mixed wine and brandy4 ,beat to a stiff froth1 the whites only1 of twelve eggs1 7you may reserve the yolks for custards or other purposes17 and stir alternately into the butter and sugar the pounded almonds and the beaten white of egg4 ,when the whole is well mixed1 put it into a buttered dish and lay puff paste round the edge4 ,bake it about half an hour1 and when cold grate sugar over it4 ,,another ,,almond ,,pudding4 ,blanch three quarters of a pound of shelled sweet almonds1 and three ounces of shelled bitter almonds1 and beat them in a mortar to a fine paste2 mixing them well1 and adding by degrees a tea-cup full1 or more1 of rose water4 ,boil in a pint of rich milk1 a few sticks of cinnamon broken up1 and a few blades of mace4 ,when the milk has come to a boil1 take it off the fire1 strain it into a pan1 and soak in it five stale rusks cut into slices4 ,they must soak till quite dissolved4 ,stir to a cream three quarters of a pound of fresh butter1 mixed with the same quantity of powdered loaf-sugar4 ,beat ten eggs very light1 yolks and whites together1 and then stir alternately into the butter and sugar1 the rusk1 eggs1 and almonds4 ,set it on a stove or a chafing dish1 and stir the whole together till very smooth and thick4 ,put it into a buttered dish and bake it three quarters of an hour4 ,it must be eaten cool or cold4 ,,cocoa-,,nut ,,pudding4 ,having opened a cocoa-nut1 pare off the brown skin from the pieces1 and wash them all in cold water4 ,then weigh three quarters of a pound1 and grate it into a dish4 ,cut up half a pound of butter into half a pound of powdered loaf-sugar1 and stir them together to a cream2 add to them a glass of wine and rose water mixed4 ,beat the whites only1 of twelve eggs1 till they stand alone on the rods2 and then stir the grated cocoa-nut and the beaten white of egg alternately into the butter and sugar2 giving the whole a hard stirring at the last4 ,put the mixture into a buttered dish1 lay puff paste round the flat edge1 and bake it half an hour in a moderate oven4 ,when cool1 grate powdered sugar over it4 ,,another ,,cocoa-,,nut ,,pudding4 ,peel and cut up the cocoa-nut1 and wash1 and wipe the pieces4 ,weigh one pound1 and grate it fine4 ,then1 mix with it three stale rusks or small sponge-cakes1 grated also4 ,stir together till very light half a pound of butter and half a pound of powdered white sugar1 and add a glass of white wine4 ,beat six whole eggs very light1 and stir them gradually into the butter and sugar in turn with the grated cocoa-nut4 ,having stirred the whole very hard at the last1 put it into a buttered dish and bake it half an hour4 ,,pumpkin ,,pudding4 ,take a pint of pumpkin that has been stewed soft1 and pressed through a cullender4 ,melt in half a pint of warm milk1 a quarter of a pound of butter1 and the same quantity of sugar1 stirring them well together4 ,if you can conveniently procure a pint of rich cream it will be better than the milk and butter4 ,beat eight eggs very light1 and add them gradually to the other ingredients1 alternately with the pumpkin4 ,then stir in a wine glass of rose water and two glasses of wine mixed together2 a large tea-spoonful of powdered mace and cinnamon mixed1 and a grated nutmeg4 ,having stirred the whole very hard1 put it into a buttered dish and bake it three quarters of an hour4 ,a ,,squash ,,pudding4 ,pare1 cut in pieces1 and stew in a very little water1 a yellow winter squash4 ,when it is quite soft1 drain it dry1 and mash it in a cullender4 ,then put it into a pan1 and mix with it a quarter of a pound of butter4 ,prepare two pounded crackers1 or an equal quantity of grated stale bread4 ,stir gradually a quarter of a pound of powdered sugar into a quart of rich milk1 and add by degrees1 the squash1 and the powdered biscuit4 ,beat nine eggs very light1 and stir them gradually into the mixture4 ,add a glass of white wine1 a glass of brandy1 a glass of rose water1 and a table-spoonful of mixed spice1 nutmeg1 mace1 and cinnamon powdered4 ,stir the whole very hard1 till all the ingredients are thoroughly mixed4 ,bake it three quarters of an hour in a buttered dish2 and when cold1 grate white sugar over it4 ,,yam ,,pudding4 ,take one pound of roasted yam1 and rub it through a cullender4 ,mix with it half a pound of white sugar1 a pint of cream or half a pound of butter1 a tea-spoonful of powdered cinnamon1 a grated nutmeg1 and a wine glass of rose water1 and one of wine4 ,set it away to get cold4 ,then beat six eggs very light4 ,stir them into the mixture4 ,put it into a buttered dish and bake it half an hour4 ,grate sugar over it when cold4 ,,chestnut ,,pudding1 ,may be made in the above manner4 ,,potato ,,pudding4 ,boil a pound of fine potatoes1 peel them1 mash them1 and rub them through a cullender4 ,stir together to a cream1 three quarters of a pound of sugar and the same quantity of butter4 ,add to them gradually1 a wine glass of rose water1 a glass of wine1 and a glass of brandy2 a tea-spoonful of powdered mace and cinnamon1 a grated nutmeg1 and the juice and grated peel of a large lemon4 ,then beat six eggs very light1 and add them by degrees to the mixture1 alternately with the potato4 ,bake it three quarters of an hour in a buttered dish4 ,,sweet ,,potato ,,pudding4 ,take half a pound of sweet potatoes1 wash them1 and put them into a pot with a very little water1 barely enough to keep them from burning4 ,let them simmer slowly for about half an hour2 they must be only parboiled1 otherwise they will be soft1 and may make the pudding heavy4 ,when they are half done1 take them out1 peel them1 and when cold1 grate them4 ,stir together to a cream1 half a pound of butter and a quarter of a pound and two ounces of powdered sugar1 add a grated nutmeg1 a large tea-spoonful of powdered cinnamon1 and half a tea-spoonful of beaten mace4 ,also the juice and grated peel of a lemon1 a wine glass of rose water1 a glass of wine1 and a glass of brandy4 ,stir these ingredients well together4 ,beat eight eggs very light1 and stir them into the mixture in turn with the sweet potato1 a little at a time of each4 ,having stirred the whole very hard at the last1 put it into a buttered dish and bake it three quarters of an hour4 ,,carrot ,,pudding4 ,may be made in the above manner4 ,,green ,,corn ,,pudding4 ,take twelve ears of green corn1 as it is called1 7that is1 ,indian corn when full grown1 but before it begins to harden and turn yellow17 and grate it4 ,have ready a quart of rich milk1 and stir into it by degrees a quarter of a pound of fresh butter1 and a quarter of a pound of sugar4 ,beat four eggs till quite light2 and then stir them into the milk1 c4 alternately with the grated corn1 a little of each at a time4 ,put the mixture into a large buttered dish1 and bake it four hours4 ,it may be eaten either warm or cold1 ,for sauce1 beat together butter and white sugar in equal proportions1 mixed with grated nutmeg4 ,to make this pudding--you may1 if more convenient1 boil the corn and cut it from the cob2 but let it get quite cold before you stir it into the milk4 ,if the corn has been previously boiled1 the pudding will require but two hours to bake4 ,,sago ,,pudding4 ,pick1 wash1 and dry half a pound of currants2 and prepare a tea-spoonful of powdered cinnamon2 a half tea-spoonful of powdered mace2 and a beaten nutmeg4 ,have ready six table-spoonfuls of sago1 picked clean1 and soaked for two hours in cold water4 ,boil the sago in a quart of milk till quite soft4 ,then stir alternately into the milk1 a quarter of a pound of butter1 and six ounces of powdered sugar1 and set it away to cool4 ,bent eight eggs1 and when they are quite light1 stir them gradually into the milk1 sago1 c4 ,add the spice1 and lastly the currants2 having dredged them well with flour to prevent their sinking4 ,stir the whole very hard1 put it into a buttered dish1 and bake it three quarters of an hour4 ,eat it cold4 ,,arrow ,,root ,,pudding4 ,take four tea-cups full of arrow root1 and dissolve it in a pint of cold milk4 ,then boil another pint of milk with some broken cinnamon1 and a few bitter almonds or peach-leaves4 ,when done1 strain it hot over the dissolved arrow root2 stir it to a thick smooth batter1 and set it away to get cold4 ,next1 beat six eggs very light1 and stir them into the batter1 alternately with a quarter of a pound of powdered white sugar4 ,add a grated nutmeg and some fresh lemon-peel grated4 ,put the mixture into a buttered dish1 and bake it an hour4 ,when cold1 cut some slices of preserved quince or peach1 and arrange them handsomely all over the top of the pudding2 or ornament it with strawberries1 or raspberries preserved whole4 ,,ground ,,rice ,,pudding4 ,mix a quarter of a pound of ground rice with a pint of cold milk1 till it is a smooth batter and free from lumps4 ,boil three pints of milk2 and when it has boiled1 stir in gradually the rice batter1 alternately with a quarter of a pound of butter4 ,keep it over the fire1 stirring all the time1 till the whole is well mixed1 and has boiled hard4 ,then take it off1 add a quarter of a pound of white sugar2 stir it well1 and set it away to cool4 ,beat eight eggs very light and stir them into the mixture when it is quite cold4 ,then strain it through a sieve1 7this will make it more light and delicate17 add a grated nutmeg1 and a large tea-spoonful of powdered cinnamon4 ,stir in the juice and the grated peel of a lemon1 or a small tea-spoonful of essence of lemon4 ,put it into a deep dish or dishes1 and bake it an hour4 ,as soon as it comes out of the oven1 lay slips of citron over the top2 and when cold1 strew powdered sugar on it4 ,a ,,rice ,,plum ,,pudding4 ,take three jills of whole rice2 wash it1 and boil it in a pint of milk4 ,when it is soft1 mix in a quarter of a pound of butter1 and set it aside to cool2 and when it is quite cold1 stir it into another pint of milk4 ,prepare a pound and a half of raisins or currants2 if currants1 wash and dry them2 if raisins1 seed them and cut them in half4 ,dredge them well with flour1 to prevent their sinking2 and prepare also a powdered nutmeg2 a table-spoonful of mixed mace and cinnamon powdered2 a wine glass of rose water2 and a wine glass of brandy or white wine4 ,beat six eggs very light1 and stir them into the mixture1 alternately with a quarter of a pound of sugar4 ,then add by degrees the spice and the liquor1 and lastly1 stir in1 a few at a time1 the raisins or currants4 ,put the pudding into a buttered dish and bake it an hour and a half4 ,send it to table cool4 ,you may make this pudding of ground rice1 using but half a pint instead of three jills4 ,a ,,plain ,,rice ,,pudding4 ,pick and wash a pint of rice1 and boil it soft4 ,then drain off the water1 and let the rice dry and get cold4 ,afterwards mix with it two ounces of butter1 and four ounces of sugar1 and stir it into a quart of rich milk4 ,beat four or five eggs very light1 and add them gradually to the mixture4 ,stir in at the last a table-spoonful of mixed nutmeg and cinnamon4 ,bake it an hour in a deep dish4 ,a ,,farmer',s ,,rice ,,pudding4 ,this pudding is made without eggs4 ,wash half a pint of rice through two cold waters1 and drain it well4 ,stir it raw into a quart of rich milk1 or of cream and milk mixed2 adding a quarter of a pound of brown sugar1 and a table-spoonful of powdered cinnamon4 ,put it into a deep pan1 and bake it two hours or more4 ,when done1 the rice will be perfectly soft1 which you may ascertain by dipping a tea-spoon into the edge of the pudding and taking out a little to try4 ,eat it cold4 ,,rice ,,milk4 ,pick and wash half a pint of rice1 and boil it in a quart of water till it is quite soft4 ,then drain it1 and mix it with a quart of rich milk4 ,you may add half a pound of whole raisins4 ,set it over hot coals1 and stir it frequently till it boils4 ,when it boils hard1 stir in alternately two beaten eggs1 and four large table-spoonfuls of brown sugar4 ,let it continue boiling five minutes longer2 then take it off1 and send it to table hot4 ,if you put in raisins you must let it boil till they are quite soft4 ,a ,,boiled ,,rice ,,pudding4 ,mix a quarter of a pound of ground rice with a pint of milk1 and simmer it over hot coals2 stirring it all the time to prevent its being lumpy1 or burning at the bottom4 ,when it is thick and smooth1 take it off1 and pour it into an earthen pan4 ,mix a quarter of a pound of sugar1 and a quarter of a pound of butter with half a pint of cream or very rich milk1 and stir it into the rice2 adding a powdered nutmeg1 and the grated rind of two lemons1 or half a tea-spoonful of strong oil of lemon4 ,beat the yolks of six eggs with the whites of two only4 ,when the eggs are quite light1 mix them gradually with the other ingredients1 and stir the whole very hard4 ,butter a large bowl1 or a pudding mould4 ,put in the mixture2 tying a cloth tightly over the top1 7so that no water can get in17 and boil it two hours4 ,when done1 turn it out into a dish4 ,send it to table warm1 and eat it with sweetened cream1 flavoured with a glass of brandy or white wine and a grated nutmeg4 ,a ,,marlborough ,,pudding4 ,pare1 core and quarter six large ripe pippin apples4 ,stew them in half a pint of water4 ,when they are soft but not broken1 take them out1 drain them through a sieve1 and mash them to a paste with the back of a spoon4 ,mix with them six large table-spoonfuls of sugar and a quarter of a pound of butter1 and set them away to get cold4 ,grate two milk biscuits or email sponge cakes1 or an equal quantity of stale bread1 and grate also the yellow peel1 and squeeze the juice of a large lemon4 ,beat six eggs light1 and when the apple is cold stir them gradually into it1 adding the grated biscuit and the lemon4 ,stir in a wine glass of rose water and a grated nutmeg4 ,put the mixture into a buttered dish or dishes2 lay round the edge a border of puff paste1 and bake it three quarters of art hour4 ,when cold1 grate white sugar over the top1 and ornament it with slips of citron handsomely arranged4 ,,almond ,,cheese ,,cake4 ,this though usually called a cheese cake1 is in fact a pudding4 ,cut a piece of rennet about two inches square1 wash off the salt in cold water1 and wipe it dry4 ,put it into a tea-cup1 pour on it sufficient lukewarm water to cover it1 and let it soak all night1 or at least several hours4 ,take a quart of milk1 which must be made warm1 but not boiling4 ,stir the rennet-water into it4 ,cover it1 and set it in a warm place4 ,when the curd has become quite firm1 and the whey looks greenish1 drain off the whey1 and set the curd in a cool place4 ,while the milk is turning1 prepare the other ingredients4 ,wash and dry half a pound of currants1 and dredge them well with flour4 ,blanch three ounces of sweet and one ounce of bitter almonds1 by scalding and peeling them4 ,then cool them in cold water1 wiping them dry before you put them into the mortar4 ,if you cannot procure bitter almonds1 peach kernels may be substituted4 ,beat them1 one at a time1 in the mortar to a smooth paste1 pouring in with every one a few drops of rose water to prevent their being oily1 dull-coloured1 and heavy4 ,if you put a sufficiency of rose water1 the pounded almond paste will be light1 creamy1 and perfectly white4 ,mix1 as you do them1 the sweet and bitter almonds together4 ,then beat the yolks of eight eggs1 and when light1 mix them gradually with the curd4 ,add five table-spoonfuls of cream1 and a tea-spoonful of mixed spice4 ,lastly1 stir in1 by degrees1 the pounded almonds1 and the currants alternately4 ,stir the whole mixture very hard4 ,bake it in buttered dishes1 laying puff paste round the edges4 ,if accurately made1 it will be found delicious4 ,it must be put in the oven immediately4 ,,common ,,cheese ,,cake4 ,boil a quart of rich milk4 ,beat eight eggs1 put them to the milk1 and let the milk and eggs boil together till they become a curd4 ,then drain it through a very clean sieve1 till all the whey is out4 ,put the curd into a deep dish1 and mix with it half a pound of butter1 working them well together4 ,when it is cold1 add to it the beaten yolks of four eggs1 and four large table-spoonfuls of powdered white sugar2 also a grated nutmeg4 ,lastly1 stir in1 by degrees1 half a pound of currants that have been previously picked1 washed1 dried1 and dredged with flour4 ,lay4 puff paste round the rim of the dish1 and bake the cheese cake half an hour4 ,send it to table cold4 ,,prune ,,pudding4 ,scald a pound of prunes2 cover them1 and let them swell in the hot water till they are soft4 ,then drain them1 and extract the stones2 spread the prunes on a large dish1 and dredge them with flour4 ,take one jill or eight large fable-spoonfuls from a quart of rich milk1 and stir into it1 gradually1 eight spoonfuls of sifted flour4 ,mix it to a smooth batter1 pressing out all the lumps with the back of the spoon4 ,beat six eggs very light1 and stir them1 by degrees1 into the remainder of the milk1 alternately with the batter that you have just mixed4 ,then add the prunes one at a time1 stirring the whole very hard4 ,tie the pudding in a cloth that has been previously dipped in boiling water and then dredged with flour4 ,leave room for it to swell1 but secure it firmly1 so that no water can get in4 ,put it into a pot of boiling water1 and boil it two hours4 ,send it to table hot1 7not taking it out of the pot till a moment before it is wanted17 and eat it with cream sauce2 or with butter1 sugar1 and nutmeg beaten together1 and served up in a little tureen4 ,a similar pudding may be made with whole raisins4 ,,eve',s ,,pudding4 ,pare1 core1 and quarter six large pippins1 and chop them very fine4 ,grate stale bread till you have six ounces of crumbs1 and roll fine six ounces of brown sugar4 ,pick1 wash1 and dry six ounces of currants1 and sprinkle them with flour4 ,mix all these ingredients together in a large pan1 adding six ounces of butter cut small1 and two table-spoonfuls of flour4 ,beat six eggs very light1 and moisten the mixture with them4 ,add a grated nutmeg1 and a tea-spoonful of powdered cinnamon4 ,stir the whole very well together4 ,have ready a pot of boiling water4 ,dip your pudding cloth into it1 shake it out1 and dredge it with flour4 ,then put in the mixture1 and tie it very firmly2 leaving space for the pudding to swell1 and stopping up the tying place with a paste of wetted flour4 ,boil it three hours2 keeping at the fire a kettle of boiling water1 to replenish the pot1 that the pudding may be always well covered4 ,send it to table hot1 and eat it with sweetened cream flavoured with wine and nutmeg4 ,,cinderellas ,,or ,,german ,,puffs4 ,sift eight table-spoonfuls of the finest flour4 ,cut up in a quart of rich milk1 half a pound of fresh butter1 and set it on the stove1 or near the fire1 till it has melted4 ,beat eight eggs very light1 and stir them gradually into the milk and butter1 alternately with the flour4 ,add a powdered nutmeg1 and a tea-spoonful of powdered cinnamon4 ,mix the whole very well to a fine smooth batter1 in which there must be no lumps4 ,butter some large common tea-cups1 and divide the mixture among them till they are half full or a little more4 ,set them immediately in a quick oven1 and bake them about a quarter of an hour4 ,when done1 turn them out into a dish and grate white sugar over them4 ,serve them up hot1 with a sauce of sweetened cream flavoured with wine and nutmeg2 or you may eat them with molasses and butter2 or with sugar and wine4 ,send them round whole1 for they will fall almost as soon as cut4 ,a ,,boiled ,,bread ,,pudding4 ,boil a quart of rich milk4 ,while it is boiling1 take a small loaf of baker's bread1 such as is sold for five or six cents4 ,it may be either fresh or stale4 ,pare off all the crust1 and cut up the crumb into very small pieces4 ,you should have baker's bread if you can procure it1 as home-made bread may not make the pudding light enough4 ,put the bread into a pan2 and when the milk boils1 pour it scalding hot over the bread4 ,cover the pan closely1 and let it steep in the hot steam for about three quarters of an hour4 ,then remove the cover1 and allow the bread and milk to cool4 ,in the mean time1 beat four eggs till they are thick and smooth4 ,then beat into them a table-spoonful and a half of fine wheat flour4 ,next beat the egg and flour into the bread and milk1 and continue to beat hard till the mixture is as light as possible2 for on this the success of the pudding chiefly depends4 ,have ready over the fire a pot of boiling water4 ,dip your pudding-cloth into it1 and shake it out4 ,spread out the cloth in a deep dish or pan1 and dredge it well with flour4 ,pour in the mixture1 and tie up the cloth1 leaving room for it to swell4 ,tie the string firmly and plaster up the opening 7if there is any7 with flour moistened with water4 ,if any water gets into it the pudding will be spoiled4 ,see that the water boils when you put in the pudding1 and keep it boiling hard4 ,if the pot wants replenishing1 do it with boiling water from a kettle4 ,should you put in cold water to supply the place of that which has boiled away1 the pudding will chill1 and become hard and heavy4 ,boil it an hour and a half4 ,turn it out of the bag the minute before you send it to table4 ,eat it with wine sauce1 or with sugar and butter1 or molasses4 ,it will be much improved by adding to the mixture half a pound of whole raisins1 well floured to prevent their sinking4 ,sultana raisins are best1 as they have no seeds4 ,if these directions are exactly followed1 this will be found a remarkably good and wholesome plain pudding4 ,for all boiled puddings1 a square pudding-cloth which can be opened out1 is much better than a bag4 ,it should be very thick4 ,a ,,baked ,,bread ,,pudding4 ,take a stale five cent loaf of bread2 cut off all the crust1 and grate or rub the crumb as fine as possible4 ,boil a quart of rich milk1 and pour it hot over the bread2 then stir in a quarter of a pound of butter1 and the same quantity of sugar1 a glass of wine and brandy mixed1 or a glass of rose water4 ,or you may omit the liquor and substitute the grated peel of a large lemon4 ,add a table-spoonful of raised cinnamon and nutmeg powdered4 ,stir the whole very well1 cover it1 and set it away for half an hour4 ,then let it cool4 ,beat seven or eight eggs very light1 and stir them gradually into the mixture after it is cold4 ,then butter a deep dish1 and bake the pudding an hour4 ,send it to table cool4 ,a ,,bread ,,and ,,butter ,,pudding4 ,cut some slices of bread and butter moderately thick1 omitting the crust2 stale bread is best4 ,butter a deep dish1 and cover the bottom with slices of the buttered bread4 ,have ready a pound of currants1 picked1 washed and dried4 ,spread one third of them thickly over the bread and butter1 and strew on some brown sugar4 ,then put another layer of bread and butter1 and cover it also with currants and sugar4 ,finish with a third layer of each1 and pour over the whole four eggs1 beaten very light and mixed with a pint of milk1 and a wine glass of rose water4 ,bake the pudding an hour1 and grate nutmeg over it when done4 ,eat it warm1 but not hot4 ,you may substitute for the currants1 raisins seeded1 and cut in half4 ,this pudding may be made also with layers of stewed gooseberries instead of the currants1 or with pippin apples pared1 cored and minced fine4 ,a ,,suet ,,pudding4 ,mince very finely as much beef suet as will make two large table-spoonfuls4 ,grate two handfuls of bread-crumbs2 boil a quart of milk and pour it hot on the bread4 ,cover it1 and set it aside to steep for half an hour2 then put it to cool4 ,beat eight eggs very light2 stir the suet1 and three table-spoonfuls of floor alternately into the bread and milk1 and add1 by degrees1 the eggs4 ,lastly1 stir in a table-spoonful of powdered nutmeg and cinnamon mixed1 and a glass of mixed wine and brandy4 ,pour it into a bag that has been dipped in hot water and floured2 tie it firmly1 put it into a pot of boiling water1 and boil it two hours4 ,do not take it up till immediately before it is wanted1 and send it to table hot4 ,eat it with wine sauce1 or with molasses4 ,a ,,custard ,,pudding4 ,take five table-spoonfuls out of a quart of cream or rich milk1 and mix them with two large spoonfuls of fine flour4 ,set the rest of the milk to boil1 flavouring it with half a dozen peach leaves1 or with bitter almonds broken up4 ,when it has boiled hard1 take it off1 strain it1 and stir in the cold milk and flour4 ,set it away to cool1 and beat very light ten yolks and four whites of eggs2 add them to the milk1 and stir in1 at the last1 a glass of brandy1 or white wine1 a powdered nutmeg1 and a quarter of a pound of sugar4 ,butter a large bowl or mould2 pour in the mixture2 tie a cloth tightly over it2 put it into a pot of boiling water1 and boil it two hours1 replenishing the pot with hot water from a tea-kettle4 ,when the pudding is done1 let it get cool before you turn it out4 ,eat it with butter and sugar stirred together to a cream1 and flavoured with lemon4 ,,flour ,,hasty ,,pudding4 ,tie together half a dozen peach leaves1 put them into a quart of milk1 and set it on the fire to boil4 ,when it has come to a hard boil1 take out the leaves1 but let the pot remain boiling on the fire4 ,then with a large wooden spoon in one hand1 and some wheat flour in the other1 thicken and stir it till it is about the consistence of a boiled custard4 ,afterwards throw in1 one at a time1 a dozen small bits of butter rolled in a thick coat of flour4 ,you may enrich it by stirring in a beaten egg or two1 a few minutes before you take it from the fire4 ,when done1 pour it into a deep dish1 and strew brown sugar thickly over the top4 ,eat it warm4 ,,indian ,,mush4 ,have ready on the fire a pot of boiling water4 ,stir into it by degrees 7a handful at a time7 sufficient ,indian meal to make it very thick1 and then add a very small portion of salt4 ,you must keep the pot boiling on the fire all the time you are throwing in the meal2 and between every handful1 stir very hard with the mush-stick1 7a round stick flattened at one end17 that the mush may not be lumpy4 ,after it is sufficiently thick1 keep it boiling for an hour longer1 stirring it occasionally4 ,then cover the pot1 and hang it higher up the chimney1 so as to simmer slowly or keep hot for another hour4 ,the goodness of mush depends greatly on its being long and thoroughly boiled4 ,if sufficiency cooked1 it is wholesome and nutritious1 but exactly the reverse1 if made in haste4 ,it is not too long to have it altogether three of four hours over the fire2 on the contrary it will be much the better for it4 ,eat it warm2 either with milk1 or cover your plate with mush1 make a hole in the middle1 put some butter in the hole and fill it up with molasses4 ,cold mush that has been left1 may be cut into slices and fried in butter4 ,burgoo is made precisely in the same manner as mush1 but with oatmeal instead of ,indian4 ,a ,,baked ,,indian ,,pudding4 ,cut up a quarter of a pound of butter in a pint of molasses1 and warm them together till the butter is melted4 ,boil a quart of milk2 and while scalding hot1 pour it slowly over a pint of sifted ,indian meal1 and stir in the molasses and butter4 ,cover it1 and let it steep for an hour4 ,then take off the cover1 and set the mixture to cool4 ,when it is cold1 beat six eggs1 and stir them gradually into it2 add a table-spoonful of mixed cinnamon and nutmeg2 and the grated peel of a lemon4 ,stir the whole very hard2 put it into a buttered dish1 and bake it two hours4 ,serve it up hot1 and eat it with wine sauce1 or with butter and molasses4 ,a ,,boiled ,,indian ,,pudding4 ,chop very fine a quarter of a pound of beef suet1 and mix it with a pint of sifted ,indian meal4 ,boil a quart of milk with some pieces of cinnamon broken up2 strain it1 and while it is hot1 stir in gradually the meal and suet2 add half a pint of molasses4 ,cover the mixture and set it away for an hour2 then put it to cool4 ,beat six eggs1 and stir them gradually into the mixture when it is cold2 add a grated nutmeg1 and the grated peel of a lemon4 ,tie the pudding in a cloth that has been dipped in hot water and floured2 and leave plenty of room for it to swell4 ,secure it well at the tying place lest the water should get in1 which will infallibly spoil it4 ,put it into a pot of boiling water1 7which must be replenished as it boils away17 and boil it four hours at least2 but five or six will be better4 ,to have an ,indian pudding very good1 it should be mixed the night before1 7all except the eggs17 and put on to boil early in the morning4 ,do not take it out of the pot till immediately before it is wanted4 ,eat it with wine sauce1 or with molasses and butter4 ,,indian ,,pudding ,,without ,,eggs4 ,boil some cinnamon in a quart of milk1 and then strain it4 ,while the milk is hot1 stir into it a pint of molasses1 and then add by degrees a quart or more of ,indian meal so as to make a thick batter4 ,it will be much improved by the grated peel and juice of a large lemon or orange4 ,tie it very securely in a thick cloth1 leaving room for it to swell1 and pasting up the tying-place with a lump of flour and water4 ,put it into a pot of boiling water1 7having ready a kettle to fill it up as it boils away17 hang it over a good fire1 and keep it boiling hard for four or five hours4 ,eat it warm with molasses and butter4 ,this is a very economical1 and not an unpalatable pudding2 and may be found convenient when it is difficult to obtain eggs4 ,a ,,baked ,,plum ,,pudding4 ,grate all the crumb of a stale six cent loaf2 boil a quart of rich milk1 and pour it boiling hot over the grated bread2 cover it1 and let it steep for an hour2 then set it out to cool4 ,in the mean time prepare half a pound of currants1 picked1 washed1 and dried2 half a pound of raisins1 stoned and cut in half2 and a quarter of a pound of citron cut in large slips2 also1 two nutmegs beaten to a powder2 and a table-spoonful of mace and cinnamon powdered and mixed together4 ,crush with a rolling-pin half a pound of sugar1 and cut up half a pound of butter4 ,when the bread and milk is uncovered to cool1 mix with it the butter1 sugar1 spice and citron2 adding a glass of brandy1 and a glass of white wine4 ,beat eight eggs very light1 and when the milk is quite cold1 stir them gradually into the mixture4 ,then add1 by degrees1 the raisins and currants1 7which must be previously dredged with flour7 and stir the whole very hard4 ,put it into a buttered dish1 and bake it two hours4 ,send it to table warm1 and eat it with wine sauce1 or with wine and sugar only4 ,in making this pudding1 you may substitute for the butter1 half a pound of beef suet minced as fine as possible4 ,it will be found best to prepare the ingredients the day before1 covering them closely and putting them away4 ,a ,,boiled ,,plum ,,pudding4 ,grate the crumb of a twelve cent loaf of bread1 and boil a quart of rich milk with a small bunch of peach leaves in it1 then strain it and set it out to cool4 ,pick1 wash and dry a pound of currants1 and stone and cut in half a pound of raisins2 strew over them three large table-spoonfuls of flour4 ,roll fine a pound of brown sugar1 and mince as fine as possible three quarters of a pound of beef suet4 ,prepare two beaten nutmegs1 and a large table-spoonful of powdered mace and cinnamon2 also the grated peel and the juice of two large lemons or oranges4 ,beat ten eggs very light1 and 7when it is cold7 stir them gradually into the milk1 alternately with the suet and grated bread4 ,add1 by degrees1 the sugar1 fruit1 and spice1 with a large glass of brandy1 and one of white wine4 ,mix the whole very well1 and stir it hard4 ,then put it into a thick cloth that has been scalded and floured2 leave room for it to swell1 and tie it very firmly1 pasting the tying-place with a small lump of moistened flour4 ,put the pudding into a large pot of boiling water1 and boil it steadily five hours1 replenishing the pot occasionally from a boiling kettle4 ,turn the pudding frequently in the pot4 ,prepare half a pound of citron cut in slips1 and half a pound of almonds blanched and split in half lengthways4 ,stick the almonds and the citron all over the outside of the pudding as soon as you take it out of the cloth4 ,send it to table hot1 and eat it with wine sauce1 or with cold wine and sugar4 ,if there is enough of the pudding left1 it may be cut in slices1 and fried in butter next day4 ,all the ingredients of this plum pudding 7except the eggs7 should be prepared the day before1 otherwise it cannot be made in time to allow of its being sufficiently boiled4 ,we have known of a very rich plum pudding being mixed in ,england and sent to ,america in a covered bowl2 it arrived perfectly good after a month's voyage1 the season being winter4 ,a ,,baked ,,apple ,,pudding4 ,take nine large pippin apples2 pare and core them whole4 ,set them in the bottom of a large deep dish1 and pour round them a very little water1 just enough to keep them from burning4 ,put them into an oven1 and let them bake about half an hour4 ,in the mean time1 mix three table-spoonfuls of flour with a quart of milk1 a quarter of a pound of brown sugar1 and a tea-spoonful of mixed spice4 ,beat seven eggs very light1 and stir them gradually into the milk4 ,then take out the dish of apples1 7which by this time should be half baked17 and fill up the holes from whence you extracted the cores1 with brown sugar2 pressing down into each a slice of fresh lemon4 ,pour the batter round the apples2 put the dish again into the oven1 and let it bake another half hour2 but not long enough for the apples to fall to pieces2 as they should1 when done1 be soft throughout1 but quite whole4 ,send it to table warm4 ,this is sometimes called a ,bird's ,nest ,pudding4 ,it will be much improved by previously boiling in the milk a small handful of peach leaves4 ,let it get cold before you stir in the eggs4 ,,boiled ,,apple ,,pudding4 ,pare1 core1 and quarter as many fine juicy apples as will weigh two pounds when done4 ,strew among them a quarter of a pound of brown sugar1 and add a grated nutmeg1 and the juice and yellow peel of a large lemon4 ,prepare a paste of suet and flour1 in the proportion of a pound of chopped suet to two pounds of flour4 ,roll it out of moderate thickness2 lay the apples in the centre1 and close the paste nicely over them in the form of a large dumpling2 tie it in a cloth and boil it three hours4 ,send it to table hot1 and eat with it cream sauce1 or with butter and sugar4 ,any fruit pudding may be made in a similar manner4 ,,an ,,eastern ,,pudding4 ,make a paste of a pound of flour and half a pound of minced suet2 and roll it out thin into a square or oblong sheet2 trim off the edges so as to make it an even shape4 ,spread thickly over it some marmalade1 or cold stewed fruit1 7which must be made very sweet17 either apple1 peach1 plum1 gooseberry or cranberry4 ,roll up the paste1 with the fruit spread on it1 into a scroll4 ,secure each end by putting on nicely a thin round piece rolled out from the trimmings that you cut off the edges of the sheet4 ,put the pudding into a cloth1 and boil it at least three hours4 ,serve it up hot1 and eat it with cream sauce1 or with butter and sugar4 ,,apple ,,dumplings4 ,take large fine juicy apples4 ,pare them1 and extract the cores without dividing the apple4 ,fill each hole with brown sugar1 and some chips of lemon peel4 ,also squeeze in some lemon juice4 ,or you may fill the cavities with raspberry jam1 or with any sort of marmalade4 ,have ready a paste1 made in the proportion of a pound of suet1 chopped as fine as possible1 to two pounds and a half of sifted flour1 well mixed1 and wetted with as little water as possible4 ,roll out the paste to a moderate thickness1 and cut it into circular pieces1 allowing two pieces to each dumpling4 ,lay your apple on one piece1 and put another piece on the top1 closing the paste round the sides with your fingers1 so as to cover the apple entirely4 ,this is a better way than gathering up the paste at one end1 as the dumpling is less liable to burst4 ,boil each dumpling in a small coarse cloth1 which has first been dipped in hot water4 ,there should always be a set of cloths kept for the purpose4 ,tie them tightly1 leaving a small space for the dumpling to swell4 ,plaster a little flour on the inside of each tying place to prevent the water from getting in4 ,have ready a pot of boiling water4 ,put in the dumplings and boil them from three quarters to an hour4 ,send them to table hot in a covered dish4 ,do not take them up till a moment before they are wanted4 ,eat them with cream and sugar1 or with butter and sugar4 ,you may make the paste with butter instead of suet1 allowing a pound of butter to two pounds and a quarter of flour4 ,but when paste is to be boiled1 suet will make it much lighter and finer than butter4 ,apple dumplings may be made in a very plain manner with potato paste1 and boiled without cloths1 dredging the outside of each dumpling with flour4 ,they should boil about three quarters of an hour when without cloths4 ,the apples for dumplings should always be whole1 7except the cores27 for if quartered1 the pieces will separate in boiling and break through the crust4 ,the apples should never be sweet ones4 ,,rice ,,dumplings4 ,pick and wash a pound of rice1 and boil it gently in two quarts of water till it becomes dry2 keeping the pot well covered1 and not stirring it4 ,then take it off the fire1 and spread it out to cool on the bottom1 of an inverted sieve2 loosening the grains lightly with a fork1 that all the moisture may evaporate4 ,pare a dozen pippins or other1 large juicy apples1 and scoop out the core4 ,then fill up the cavity with marmalade1 or with lemon and sugar4 ,cover every apple all over with a thick coating of the boiled rice4 ,tie up each in a separate1 cloth1 ,footnote3 ,your pudding and dumpling cloths should be squares of coarse thick linen1 hemmed1 and with tape strings sewed to them4 ,after using1 they should be washed1 dried1 and ironed2 and kept in one of the kitchen drawers1 that they may be always ready when wanted4 and put them into a pot of cold water4 ,they will require about an hour and a quarter after they begin to boil2 perhaps longer4 ,turn them out on a large dish1 and be careful in doing so not to break the dumplings4 ,eat them with cream sauce1 or with wine sauce1 or with butter1 sugar1 and nutmeg beaten together4 ,,pigeon ,,dumplings ,,or ,,puddings4 ,take four pigeons and stuff them with chopped oysters1 seasoned with pepper1 salt1 mace1 and nutmeg4 ,score the breasts1 and loosen all the joints with a sharp knife1 as if you were going to carve them for eating2 but do not cut them quite apart4 ,make a sufficient quantity of nice suet paste1 allowing a pound of suet to two pounds of flour2 roll it out thick1 and divide it into four4 ,lay one pigeon on each sheet of the paste with the back downwards1 and put at the lower part of the breast a piece of butter rolled in flour4 ,close the paste over the pigeon in the form of a dumpling or small pudding2 pouring in at the last a very little cold water to add to the gravy4 ,tie each dumpling in a cloth1 put them into a pot of hot water1 and boil them two hours4 ,send them to table with made gravy in a boat4 ,partridges or quails may be cooked in this manner2 also chickens1 which must be accompanied by egg sauce4 ,these dumplings or puddings will be found very good4 ,,fine ,,suet ,,dumplings4 ,grate the crumb of a stale six cent loaf1 and mix it with nearly as much beef suet1 chopped as fine as possible4 ,add a grated nutmeg1 and two large table-spoonfuls of sugar4 ,beat four eggs with four table-spoonfuls of white wine or brandy4 ,mix all well together to a stiff paste4 ,flour your hands1 and make up the mixture into balls or dumplings about the size of turkey eggs4 ,have ready a pot of boiling water4 ,put the dumplings into cloths1 and let them boil about half an hour4 ,serve them hot1 and eat them with wine sauce4 ,,plain ,,suet ,,dumplings4 ,sift two pounds of flour into a pan1 and add a salt-spoon of salt4 ,mince very fine one pound of beef suet1 and rub it into the flour4 ,make it into a stiff dough with a little cold water4 ,then roll it out an inch thick or rather more4 ,cut it into dumplings with the edge of a tumbler4 ,put them into a pot of boiling water1 and let them boil an hour and a half4 ,send them to table hot1 to eat with boiled loin of mutton1 or with molasses after the meat is removed4 ,,indian ,,dumplings4 ,take a pint of milk1 and four eggs well beaten4 ,stir them together1 and add a salt-spoon of salt4 ,then mix in as much sifted ,indian meal as will make a stiff dough4 ,flour your hands2 divide the dough into equal portions1 and make it into balls about the size of a goose egg4 ,flatten each with the rolling-pin1 tie them in cloths1 and put them into a pot of boiling water4 ,they will boil in a short time4 ,take care not to let them go to pieces by keeping them too long in the pot4 ,serve them up hot1 and eat them with corned pork1 or with bacon4 ,or you may eat them with molasses and butter after the meat is removed4 ,if to be eaten without meat1 you may mix in the dough a quarter of a pound of finely chopped suet4 ,,liver ,,dumplings4 ,take a calf's liver1 and chop it very fine4 ,mix with it half a pound of beef suet chopped line also2 half a pound of flour2 two minced onions2 a handful of bread-crumbs2 a table-spoonful of chopped parsley and sweet marjoram mixed2 a few blades of mace and a few cloves powdered2 and a little pepper and salt4 ,mix all well together4 ,wet the mixture with six eggs well beaten1 and make it up into dumplings1 with your hands well floured4 ,have ready a large pot of boiling water4 ,drop the dumplings into it with a ladle1 and let them boil an hour4 ,have ready bread-crumbs browned in butter to poor over them before they go to table4 ,,ham ,,dumplings4 ,chop some cold ham1 the fat and lean in equal proportions4 ,season it with pepper and minced sage4 ,make a crust1 allowing half a pound of chopped suet2 or half a pound of butter to a pound of flour4 ,roll it out thick1 and divide it into equal portions4 ,put some minced ham into each1 and close up the crust4 ,have ready a pot of boiling water1 and put in the dumplings4 ,boil them about three quarters of an hour4 ,,light ,,dumplings4 ,mix together as much grated bread1 butter and beaten egg 7seasoned with powdered cinnamon7 as will make a stiff paste4 ,stir it well4 ,make the mixture into round dumplings1 with your hands well floured4 ,tie up each in a separate cloth1 and boil them a short time1--about fifteen minutes4 ,eat them with wine sauce1 or with molasses and butter4 ,,plain ,,fritters4 ,beat seven eggs very light1 and stir them gradually into a quart of milk2 add1 by degrees1 three quarters of a pound1 or a pint and a half of sifted flour4 ,beat the whole very hard4 ,have ready in a frying-pan over the fire1 a large quantity of lard4 ,when the lard has come to a hard boil1 begin to put in the fritters2 allowing for each about a jill of batter1 or half a large tea-cup full4 ,they do not require turning1 and will be done in a few minutes4 ,fry as many at a time as the pan will hold4 ,send them to table hot1 and eat them with powdered cinnamon1 sugar1 and white wine4 ,let fresh hot ones be sent in as they are wanted2 they chill and become heavy immediately4 ,begin to fry the fritters as soon as the batter is mixed1 as it will fall by setting4 ,near a pound and a half of lard will be required for the above quantity of fritters4 ,,apple ,,fritters4 ,pave1 core1 and parboil 7in a very little water7 some large juicy pippins4 ,when half done1 take them out1 drain them1 and mince them very fine4 ,make a batter according to the preceding receipt2 adding some lemon juice and grated lemon-peel4 ,stir into the batter a sufficient quantity of the minced apple to make it very thick4 ,then fry the fritters in hot lard as before directed4 ,eat them with nutmeg and sugar4 ,,plain ,,pancakes4 ,sift half a pound or a pint of flour4 ,beat seven eggs very light1 and stir them gradually into a quart of rich milk4 ,then add by degrees the flour1 so as to make a thin batter4 ,mix it very smooth1 pressing out all the lumps with the back of a spoon4 ,set the frying-pan over the fire1 and when it is hot1 grease it with a spoonful of lard4 ,then put in a ladle full of the batter1 and fry it of a light brown1 turning it with care to prevent its breaking4 ,make each pancake large enough to cover the bottom of a dessert plate2 greasing the pan every time4 ,send them to table hot1 accompanied by powdered sugar and nutmeg mixed in a small glass bowl4 ,have wine with them also4 ,,sweetmeat ,,pancakes4 ,take a large red beet-root that has been boiled tender2 cut it up and pound it in a mortar till you have sufficient juice for colouring the pancakes4 ,then make a batter as in the preceding receipt1 and stir into it at the last enough of the beet juice to give it a fine pink colour4 ,or instead of the beet juice1 you may use a little cochineal dissolved in a very small quantity of brandy4 ,fry the pancakes in a pan greased with lard or fresh butter2 and as fast as they are done1 spread thickly over them raspberry jam or any sort of marmalade4 ,then roll them up nicely1 and trim off the ends4 ,lay them1 side by side1 on a large dish1 and strew powdered sugar over them4 ,send them to table hot1 and eat them with sweetened cream4 ,,plain ,,custards4 ,tie together six or eight peach leaves1 and boil them in a quart of milk with a large stick of cinnamon broken up4 ,if you cannot procure peach leaves1 substitute a handful of peach-kernels or bitter almonds1 or a vanilla bean split in pieces4 ,when it has boiled hard1 strain the milk and set it away to cool4 ,beat very light eight eggs1 and stir them by degrees into the milk when it is quite cold1 7if warm1 the eggs will curdle it1 and cause whey at the bottom17 and add gradually a quarter of a pound of sugar4 ,fill your cups with it2 set them in a ,dutch-oven1 and pour round them boiling water sufficient to reach nearly to the tops of the cups4 ,put hot coals under the oven and on the lid1 7which must be previously heated by standing it up before a hot fire17 and bake the custards about twenty minutes4 ,send them to table cold1 with nutmeg grated over each4 ,or you may bake the whole in one large dish4 ,,soft ,,custards4 ,are made in the above manner1 except that to a quart of milk you must have twelve yolks of eggs1 and no whites4 ,you may devote to this purpose the yolks that are left when you have used the whites for cocoa-nut or almond puddings1 or for lady cake or maccaroons4 ,,boiled ,,custards4 ,beat eight eggs very light1 omitting the whites of four4 ,mix them gradually with a quart of cold milk and a quarter of a pound of sugar4 ,put the mixture into a sauce-pan with a bunch of peach leaves1 or a handful of broken up peach-kernels or bitter almonds2 the yellow peel of a4 lemon1 and a handful of broken cinnamon2 or you may boil in it a vanilla bean4 ,set it on hot coals1 and simmer it slowly1 stirring it all the time4 ,as soon as it comes to a boil1 take it immediately off the fire1 or it will curdle and be lumpy4 ,then strain it2 add eight or ten drops of oil of lemon1 and put it into glass cups4 ,you may lay in the bottom of each cup a maccaroon soaked in wine4 ,grate nutmeg over the top1 and send it to table cold4 ,eat it with tarts or sweetmeats4 ,,rice ,,custard4 ,boil some rice in milk till it is quite dry2 then put it into small tea-cups1 7pressing it down hard17 and when it is cold and has taken the shape of the cups1 turn it out into a deep dish1 and pour a boiled custard round it4 ,lay on the top of each lump of rice a piece of preserved quince or peach1 or a piece of fruit jelly4 ,in boiling the rice1 you may mix with1 it raisins or currants2 if so1 omit the sweetmeats on the top4 ,another way of boiling custard is to put the mixture into a pitches1 set it in a vessel of boiling water1 place it on hot coals or in a stove1 and let it boil slowly1 stirring it all the time4 ,,snowball ,,custard4 ,make a boiled custard as in the preceding receipts2 and when it is done and quite cold1 put it into a deep glass dish4 ,beat to a stiff froth the four whites of eggs that have been omitted in the custard1 adding eight or ten drops of oil of lemon4 ,drop the froth in balls on the top of the dish of custard1 heaping and forming them with a spoon into a regular size and shape4 ,do not let them touch each other4 ,you may lay a fresh1 rose leaf on the top of every one4 ,,apple ,,custard4 ,pare1 core1 and quarter a dozen large juicy pippins4 ,strew among them the yellow peel of a large lemon pared very thin2 and stew them till tender1 in a very small portion of water4 ,when done1 mash them smooth with the back of a spoon2 7you must have a pint and a half of the stewed apple27 mix a quarter of a pound of sugar with them1 and set them away till cold4 ,beat six eggs very light1 and stir them gradually into a quart of rich milk1 alternately with the stewed apple4 ,put the mixture into cups1 or into a deep dish1 and bake it about twenty minutes4 ,send it to table cold1 with nutmeg grated over the top4 ,,lemon ,,custard4 ,take four large ripe lemons1 and roll them under your hand on the table to increase the juice4 ,then squeeze them into a bowl1 and mix with the juice a very small tea-cup full of cold water4 ,use none of the peel4 ,add gradually sufficient sugar to make it very sweet4 ,beat twelve eggs till quite light1 and then stir the lemon juice gradually into them1 beating very hard at the last4 ,put the mixture into cups1 and bake it ten minutes4 ,when done1 grate nutmeg over the top of each1 and set them among ice1 or in a very cold place4 ,these custards being made without milk1 can be prepared at a short notice2 they will be found very fine4 ,orange custards may be made in the same manner4 ,,gooseberry ,,custard4 ,top and tail two quarts of green gooseberries4 ,stew them in a very little water2 stirring and mashing them frequently4 ,when they have stewed till entirely to pieces1 take them out1 and with a wooden spoon press the pulp through a cullender4 ,stir in 7while the pulp is hot7 a table-spoonful of butter1 and sufficient sugar to make it very sweet4 ,beat six eggs very light4 ,simmer the gooseberry pulp over a gentle fire1 and gradually stir the beaten eggs into it4 ,when it comes to a boil1 take it off immediately1 stir it very hard1 and set it out to cool4 ,serve it up cold in glasses or custard cups1 grating some nutmeg2 over each4 ,,almond ,,custard4 ,scald and blanch half a pound of shelled sweet almonds1 and three ounces of shelled bitter almonds2 throwing them as you do them into a large bowl of cold water4 ,then pound them one at a time in a mortar2 pouring in frequently a little rose water to prevent their oiling1 and becoming dark-coloured and heavy4 ,melt a quarter of a pound of loaf-sugar in a quart of cream or rich milk1 and stir in by degrees the pounded almonds4 ,beat ten eggs very light1 and stir them gradually into the mixture2 adding a powdered nutmeg1 and a tea-spoonful of powdered mace and cinnamon mixed4 ,then put the whole into a pitcher1 and place it in a kettle or pan of boiling water1 the water coming up to the lower part of the neck of the pitcher4 ,set it over hot coals1 and let it boil 7stirring it all the time7 till it is quite thick1 but not till it curdles4 ,then take the pitcher out of the water2 pour the custard into a large bowl1 and stir it till it cools4 ,put it into glass cups1 and send it to table cold4 ,sweeten some cream or white of egg4 ,beat it to stiff froth1 and pile it on the top of the custards4 ,,boiled ,,cocoa-,,nut ,,custard4 ,to a pound of grated cocoa-nut allow a pint of unskimmed milk1 and six ounces of white sugar4 ,beat very light the yolks of six eggs4 ,stir them gradually into the milk1 alternately with the cocoa-nut and sugar4 ,put the mixture into a pitcher2 set it in a vessel of boiling water2 place it on hot coals1 and simmer it till it is very smooth and thick2 stirring it all the time4 ,as soon as it comes to a hard boil1 take it off the fire2 pour it into a large bowl1 and set it out to cool4 ,when cold1 put it into glass cups4 ,beat to a stiff froth the white of egg that was left1 and pile it on the custards4 ,,baked ,,cocoa-,,nut ,,custard4 ,grate as much cocoa-nut as will weigh a pound4 ,mix half a pound of powdered white sugar with the milk of the cocoa-nut1 or with a pint of cream2 adding two table-spoonfuls of rose water4 ,then stir in gradually a pint of rich milk4 ,beat to a stiff froth the whites of eight eggs1 and stir them into the milk and sugar1 a little at a time1 alternately with the grated cocoa-nut2 add a tea-spoonful of powdered nutmeg and cinnamon4 ,then put the mixture into cups1 and bake them twenty minutes in a ,dutch oven half filled with boiling water4 ,when cold1 grate loaf-sugar over them4 ,,chocolate ,,custard4 ,scrape fine a quarter of a pound of the best chocolate1 and pour on it a tea-cup of boiling water4 ,cover it1 and let it stand by the fire till it has dissolved1 stirring it twice4 ,beat eight eggs very light1 omitting the whites of two4 ,stir them by degrees into a quart of cream or rich milk1 alternately with the melted chocolate1 and three table-spoonfuls of powdered white sugar4 ,pat the mixture into cups1 and bake it about ten minutes4 ,send them to table cold1 with sweetened cream1 or white of egg beaten to a stiff froth1 and heaped on the top of each custard4 ,,maccaroon ,,custards4 ,these must he made in china custard cups4 ,put a maccaroon in the bottom of each cup1 and pour on it a table-spoonful of white wine4 ,mix together a pint of cream1 and a pint of milk2 and boil them with a large stick of cinnamon broken up1 and a small bunch of peach leaves or a handful of broken bitter almonds4 ,then strain the milk2 stir in a quarter of a pound of white sugar1 and set it away to cool4 ,beat very light eight eggs1 7omitting the whites of four17 and stir them gradually into the cream and milk when quite cold4 ,fill your cups with the mixture1 7leaving the maccaroons at the bottom17 and set them in a ,dutch oven or iron baking pan1 which must be half full of boiling water4 ,heat the oven-lid first1 by standing it up before a hot fire2 then put it on1 spreading coals over the top4 ,place sufficient coals under the oven1 and bake the custards about ten minutes4 ,when cold1 heap beaten white of egg on the top of each4 ,these custards are very fine4 ,,syllabub1 ,,or ,,whipt ,,cream4 ,pare off very thin the yellow rind of four large lemons1 ,and lay it in the bottom of a deep dish4 ,squeeze the juice of the lemons into a large bowl containing a pint of white wine1 and sweeten it with half a pound of powdered loaf-sugar ,then1 by degrees1 mix in a quart of cream4 ,pour the whole into the dish in which you have laid the lemon-peel1 and let the mixture stand untouched for three hours4 ,then beat it with rods to a stiff froth1 7first taking out the lemon-peel17 and having put into each of your glasses a table-spoonful or more of fruit jelly1 heap the syllabub upon it so as to stand up high at the top4 ,this syllabub1 if it can be kept in a cold place1 may be made the day before you want to use it4 ,,country ,,syllabub4 ,mix half a pound of white sugar with a pint of fine sweet cider1 or of white wine2 and grate in a nutmeg4 ,prepare them in a large bowl1 just before milking time4 ,then let it be taken to the cow1 and have about three pints milked into it2 stirring it occasionally with a spoon4 ,let it be eaten before the froth subsides4 ,if you use cider1 a little brandy will improve it4 ,a ,,trifle4 ,place half a pound of maccaroons or ,naples biscuits at the bottom of a large glass bowl4 ,pour on them as much white wine as will cover and dissolve them4 ,make a rich custard1 flavoured with bitter almonds or peach leaves2 and pour it when cold on the maccaroons2 the custard may be either baked or boiled4 ,then add a layer of marmalade or jam4 ,take a quart of cream1 mix with it a quarter of a pound of sugar1 and half a pint of white wine1 and whip it with rods to a stiff froth2 laying the froth 7as you proceed7 on an inverted sieve1 with a dish under it to catch the cream that drips through2 which must be saved and whipped over again4 ,instead of rods you may use a little tin churn4 ,pile the frothed cream upon the marmalade in a high pyramid4 ,to ornament it1--take preserved water-melon rind that has been cut into leaves or flowers2 split them nicely to make them thinner and lighter2 place a circle or wreath of them round the heap of frothed cream1 interspersing them with spots of stiff red currant jelly4 ,stick on the top of the pyramid a sprig of real flowers4 ,,floating ,,island4 ,take a quart of rich cream1 and divide it in half4 ,sweeten one pint of it with loaf-sugar1 and stir into it sufficient currant jelly to colour it of a fine pink4 ,put it into a glass bowl1 and place in the centre a pile of sliced almond-sponge cake1 or of lady cake2 every slice spread thickly with raspberry jam or marmalade1 and laid evenly one on another4 ,have ready the other pint of cream1 flavoured with a few drops of oil of lemon1 and beaten with rods to a stiff froth4 ,heap it all over the pile of cake1 so as entirely to cover it4 ,a ,,raspberry ,,charlotte4 ,take a dozen of the square or oblong sponge-cakes that are commonly called ,naples biscuits4 ,they should be quite fresh4 ,spread over each a thick layer of raspberry jam1 and place them in the bottom and round the sides of a glass bowl4 ,take the whites of six eggs1 and mix with them six table-spoonfuls of raspberry or currant jelly4 ,beat the egg and jelly with rods till very light1 and then fill up the bowl with it4 ,for this purpose1 cream 7if you can conveniently procure it7 is still better than white of egg4 ,you may make a charlotte with any sort of jam1 marmalade1 or fruit jelly4 ,it can be prepared at a short notice1 and is very generally liked4 ,a ,,plum ,,charlotte4 ,stone a quart of ripe plums1 and stew them with a pound of brown sugar4 ,cut slices of bread and butter and lay them in the bottom and round the sides of a large bowl or deep dish4 ,pour in the plums boiling hot1 cover the bowl1 and set it away to cool gradually4 ,when1 quite cold1 send it to table1 and eat it with cream4 ,,clotted ,,cream4 ,mix together a jill of rich milk1 a large wine glass of rose water1 and four ounces of white sugar4 ,add to it the beaten yolks of two eggs4 ,stir the mixture into a quart of the best cream2 set it over hot coals1 and let it just come to a boil1 stirring it all the time4 ,then take it off1 pour it into a glass bowl1 and set it away to get cold4 ,eat it with fresh strawberries1 raspberries1 or with any sort of sweetmeats4 ,,lemon ,,cream4 ,beat well together a quart of thick cream and the yolks of eight eggs4 ,then gradually beat in half a pound of powdered loaf-sugar1 and the grated rind of three large lemons4 ,put the mixture into a porcelain skillet1 and set it on hot coals till it comes to a boil2 then take it off1 and stir it till nearly cold4 ,squeeze the juice of the lemons into a bowl2 pour the cream upon it1 and continue to stir it till quite cold4 ,you may serve it up in a glass bowl1 in glass cups1 or in jelly glasses4 ,eat it with tarts or sweetmeats4 ,,orange ,,cream4 ,beat very light six eggs1 omitting the whites of two4 ,have ready a pint of orange juice1 and stir it gradually into the beaten egg1 alternately with a pound of powdered loaf-sugar4 ,put into a porcelain skillet the yellow rind of one orange1 pared very thin2 pour the mixture upon it1 and set it over a slow fire4 ,simmer it steadily1 stirring it all the time2 but when nearly ready to boil1 take it off1 remove the orange-peel1 and put the mixture into glasses to get cold4 ,,curds ,,and ,,whey4 ,take a piece of rennet about three inches square1 and wash it in two or three cold waters to get off the salt2 wipe it dry1 and fasten a string to one corner of it4 ,have ready in a deep dish or pan1 a quart of unskimmed milk that has been warmed but not boiled4 ,put the rennet into it1 leaving the string hanging out over the side1 that you may know where to find it4 ,cover the pan1 and set it by the fire-side or in some other warm place4 ,when the milk becomes a firm mass of curd1 and the whey looks clear and greenish1 remove the rennet as gently as possible1 pulling it out by the string2 and set the pan in ice1 or in a very cold place4 ,send to table with it a small pitcher of white wine1 sugar and nutmeg mixed together2 or a bowl of sweetened cream1 with nutmeg grated over it4 ,you may keep rennet in white wine2 cutting it in small pieces1 and putting it into a glass jar with wine enough to cover it well4 ,either the wine or the rennet will be found good for turning milk2 but do not put in both together1 or the curd will become so hard and tough1 as to be uneatable4 ,rennets properly prepared and dried1 are sold constantly in the ,philadelphia markets4 ,the cost is trifling2 and it is well to have one always in the house1 in case of being wanted to make whey for sick persons4 ,they will keep a year or more4 ,,lemon ,,ice ,,cream4 ,have ready two quarts of very rich thick cream1 and take out a pint4 ,stir gradually into the pint1 a pound of the best loaf-sugar powdered fine2 and the grated rind and the juice of four ripe lemons of the largest size1 or of five or six smaller ones4 ,if you cannot procure the fruit1 you may flavour the cream with essence or oil of lemon2 a tea-spoonful or more1 according to its strength4 ,the strongest and best essence of lemon is the white or whitish2 when tinged with green1 it is comparatively weak1 having been diluted with water2 if quite green1 a large tea-spoonful will not communicate as much flavour as five or six drops of the white4 ,after you have mixed the pint of cream with the sugar and lemon1 beat it gradually and hard into the remaining cream1 that is1 the three pints4 ,cover it1 and let it stand to infuse from half an hour to an hour4 ,then taste it1 and if you think it necessary1 stir in a little more lemon juice or a little more sugar4 ,strain it into the freezer through a fine strainer1 7a tin one with small close holes is best17 to get rid of the grated lemon-peel1 which if left in would prevent the cream from being smooth4 ,cover the freezer1 and stand it in the ice cream tub1 which should be filled with a mixture1 in equal quantities1 of coarse salt1 and ice broken up as small as possible1 that it may lie close and compact round the freezer1 and thus add to its coldness4 ,snow1 when it can be procured1 is still better than ice to mix with the salt4 ,it should be packed closely into the tub1 and pressed down hard4 ,keep turning the freezer about by the handle till the cream is frozen1 which it will generally be in two hours4 ,occasionally open the lid and scrape down the cream from the sides with a long-handled tin spoon4 ,take care that no salt gets in1 or the cream will be spoiled4 ,when it is entirely frozen1 take it out of the freezer and put it into your mould2 set it again in the tub1 7which must be filled with fresh ice and salt17 and leave it undisturbed till you want it for immediate use4 ,this second freezing1 however1 should not continue longer than two hours1 or the cream will become inconveniently and unpleasantly hard1 and have much of the flavour frozen out of it4 ,place the mould in the ice tub1 with the head downwards1 and cover the tub with pieces of old carpet while the second freezing is going on4 ,when it has arrived at the proper consistence1 and it is time to serve it up1 dip a cloth in hot water1 and wrap it round the mould for a few moments1 to loosen the cream and make it come out easily2 setting the mould on a glass or china dish4 ,if a pyramid or obelisk mould1 lift it carefully off the top4 ,if the mould or form represents doves1 dolphins1 lap-dogs1 fruit baskets1 c4 it will open down the middle1 and must be taken off in that manner4 ,serve it up immediately lest it begin to melt4 ,send round sponge-cake with it1 and wine or cordials immediately after4 ,if you have no moulds1 but intend serving it up in a large bowl or in glasses1 it must still be frozen twice over2 otherwise it can have no smoothness1 delicacy1 or consistence1 but will be rough and coarse1 and feel in the mouth like broken icicles4 ,the second freezing 7if you have no mould7 must be done in the freezer1 which should be washed out1 and set again in the tub with fresh ice and salt4 ,cover it closely1 and let the cream stand in it untouched1 but not less than two hours4 ,when you put it into glasses1 heap it high on the top4 ,begin to make ice cream about five or six hours before it is wanted for use4 ,if you commence it too early1 it may probably be injured by having to remain too long in the second freezing1 as it must not be turned out till a few moments before it is served up4 ,in damp weather it requires a longer time to freeze4 ,if cream is scarce1 mix with it an equal quantity of rich milk1 and then add1 for each quart1 two table-spoonfuls of powdered arrow-root rubbed smooth in a little cold milk4 ,orange ice cream is made in the same manner as lemon4 ,,strawberry ,,ice ,,cream4 ,take two quarts of ripe strawberries2 hull them1 and put them into a deep dish1 strewing among them half a pound of powdered loaf-sugar4 ,cover them1 and let them stand an hour or two4 ,then mash them through a sieve till you have pressed out all the juice1 and stir into it half a pound more of powdered sugar1 or enough to make it very sweet1 and like a thick syrup4 ,then mix it by degrees with two quarts of rich cream1 beating it in very hard4 ,put it into a freezer1 and proceed as in the foregoing receipt4 ,in two hours1 remove it to a mould1 or take it out and return it again to the freezer with fresh salt and ice1 that it may be frozen a second time4 ,in two hours more1 it should be ready to turn out4 ,,raspberry ,,ice ,,cream4 ,is made according to the preceding receipt4 ,,pine-,,apple ,,ice ,,cream4 ,to each quart of cream allow a large ripe pine-apple1 and a pound of powdered loaf-sugar4 ,pare the pine-apple1 slice it very thin1 and mince it small4 ,lay it in a deep dish and strew the sugar among it4 ,cover the dish1 and let the pine-apple lie in the sugar for two or three hours4 ,then strain it through a sieve1 mashing and pressing out all the juice4 ,stir the juice gradually into the cream1 beating it hard4 ,put it into the freezer1 and let it be twice frozen before it is served up4 ,,vanilla ,,ice ,,cream4 ,split up half a vanilla bean1 and boil it slowly in half a pint of milk till all the flavour is drawn out1 which you may know by tasting it4 ,then mix into the milk half a pound of powdered loaf-sugar1 and stir it very hard into a quart of rich cream4 ,put it into the freezer1 and proceed as directed in the receipt for ,lemon ,ice ,cream2 freezing it twice4 ,,almond ,,ice ,,cream4 ,take six ounces of bitter almonds1 7sweet ones will not do17 blanch them1 and pound them in a mortar1 adding by degrees a little rose water4 ,then boil them gently in a pint of cream till you find that it is highly flavoured with them4 ,then pour the cream into a bowl1 stir in a pound of powdered loaf-sugar1 cover it1 and set it away to cool gradually2 when it is cold1 strain it and then stir it gradually and hard into three pints of cream4 ,put it into the freezer1 and proceed as directed in the first ice cream receipt4 ,freeze it twice4 ,it will be found very fine4 ,send round always with ice cream1 sponge cake or ,savoy biscuits4 ,afterwards wine1 and cordials1 or liqueurs as they are now generally called4 ,,ice ,,orangeade4 ,take a pint and a half of orange juice1 and mix it with half a pint of clear or filtered water4 ,stir in half a pound of powdered loaf-sugar4 ,pare very thin the yellow rind of six deep-coloured oranges1 cut in pieces1 and lay it at the bottom of a bowl or tureen4 ,pour the orange juice and sugar upon it2 cover it1 and let it infuse an hour4 ,then strain the liquid into a freezer1 and proceed as for ice cream4 ,when it is frozen1 put it into a mould1 7it will look best in the form of a pine-apple17 and freeze it a second time4 ,serve it in glass cups1 with any sort of very nice sweet cakes4 ,,ice ,,lemonade4 ,may be made in the above manner1 but with a larger proportion of sugar4 ,the juice of pine-apples1 strawberries1 raspberries1 currants and cherries1 may be prepared and frozen according to the above receipts4 ,they will freeze in a shorter time than if mixed with cream1 but are very inferior in richness4 ,,blanc-,,mange4 ,put into a bowl an ounce of isinglass2 7in warm weather you must take an ounce and a quarter27 pour on as much rose water as will cover the isinglass1 and set it on hot ashes to dissolve4 ,footnote3 ,you may make the stock for blanc-mange without isinglass1 by boiling four calves' feet in two quarts of water till reduced one half1 and till the meat is entirely to rags4 ,strain it1 and set it away till next day4 ,then clear it from the fat and sediment2 cut it into pieces and boil it with the cream and the other ingredients4 ,when you take it from the fire1 and strain it into the pitcher1 keep stirring it till it gets cold4 ,blanch a quarter of a pound of shelled almonds1 7half sweet and half bitter17 and beat them to a paste in a mortar1 7one at a time17 moistening them all the while with a little rose water4 ,stir the almonds by degrees into a quart of cream1 alternately with half a pound of powdered white sugar2 add a large tea-spoonful of beaten mace4 ,put in the melted isinglass1 and stir the whole very hard4 ,then put it into a porcelain skillet1 and let it boil fast for a quarter of an hour4 ,then strain it into a pitcher1 and pour it into your moulds1 which must first be wetted with cold water4 ,let it stand in a cool place undisturbed1 till it has entirely congealed1 which will be in about five hours4 ,then wrap a cloth dipped in hot water round the moulds1 loosen the blanc-mange round the edges with a knife1 and turn it out into glass dishes4 ,it is best to make it the day before it is wanted4 ,instead of using a figure-mould1 you may set it to congeal in tea-cups or wine glasses4 ,blanc-mange may be coloured green by mixing with the cream a little juice of spinage2 cochineal which has been infused in a little brandy for half an hour1 will colour it red2 and saffron will give it a bright yellow tinge4 ,,carrageen ,,blanc-,,mange4 ,this is made of a sea-weed resembling moss1 that is found in large quantities on some parts of our coast1 and is to be purchased in the cities at most of the druggists4 ,carrageen costs but little1 and is considered extremely salutary for persons of delicate constitutions4 ,its glutinous nature when boiled1 renders it very suitable for blanc-mange4 ,from a quart of rich unskimmed milk take half a pint4 ,add to the half pint two ounces of bitter almonds1 blanched and pounded2 half a nutmeg2 and a large stick of cinnamon1 broken up2 also eight or nine blades of mace4 ,set it in a closed pan over hot coals1 and boil it half an hour4 ,in the mean time1 wash through two or three cold waters half a handful of carrageen1 7if you put in too much it will communicate an unpleasant taste to the blanc-mange17 and add it to the pint and a half of cold milk4 ,then when it is sufficiently flavoured1 stir in the boiled milk1 adding gradually half a pound of powdered sugar1 and mix the whole very well4 ,set it over the fire1 and keep it boiling hard five minutes from the time it has come to a boil4 ,then strain it into a pitcher2 wet your moulds or cups with cold water1 put the blanc-mange into them1 and leave it undisturbed till it congeals4 ,after washing the sea-weed1 you must drain it well1 and shake the water from the sprigs4 ,you may flavour the mixture 7after it is boiled and strained7 with rose-water or peach-water1 stirred in at the last4 ,,arrow ,,root ,,blanc-,,mange4 ,take a tea-cup full of arrow root1 put it into a large bowl1 and dissolve it in a little cold water4 ,when it is melted1 pour off the water1 and let the arrow root remain undisturbed4 ,boil in half a pint of unskimmed milk1 7made very sweet with white sugar17 a beaten nutmeg1 and eight or nine blades of mace1 mixed with the juice and grated peel of a lemon4 ,when it has boiled long enough to be highly flavoured1 strain it into a pint and a half of very rich milk or cream1 and add a quarter of a pound of sugar4 ,boil the whole for ten minutes2 then strain it1 boiling hot1 over the arrow roof4 ,stir it well and frequently till cold2 then put it into moulds and let it set to congeal4 ,,jaune-,,mange4 ,put two ounces of isinglass into a pint of water1 and boil it till it has dissolved4 ,then strain it into a porcelain skillet1 and add to it half a pint of white wine2 the grated peel and juice of two large deep-coloured oranges2 half a pound of loaf-sugar2 and the yolks only of eight eggs that have been well beaten4 ,mix the whole thoroughly2 place it on hot coals and simmer it1 stirring it all the time till it boils hard4 ,then take it off directly1 strain it1 and put it into moulds to congeal4 ,,calves' ,,foot ,,jelly4 ,the best calves' feet for jelly are those that have had the hair removed by scalding1 but are not skinned2 the skin containing a great deal of glutinous matter4 ,in ,philadelphia1 unskinned calves' feet are generally to be met with in the lower or ,jersey market4 ,boil a set of feet in four quarts of cold water2 7if the feet have been skinned allow but three quarts27 they should boil slowly till the liquid is reduced to two quarts or one half the original quantity1 and the meat has dropped in rags from the bone4 ,then strain the liquid2 measure and set it away in a large earthen pan to get cold2 and let it rest till next morning4 ,then1 if you do not find it a firm cake of jelly1 boil it over again with an ounce of isinglass1 and again set it away till cold and congealed4 ,remove the sediment from the bottom of the cake of jelly1 and carefully scrape off all the fat4 ,the smallest bit of fat will eventually render it dull and cloudy4 ,press some clean blotting paper all over it to absorb what little grease may yet remain4 ,then cut the cake of jelly into pieces1 and put it into a porcelain kettle to melt over the fire4 ,to each quart allow a pound of broken up loaf-sugar1 a pint of ,madeira wine1 and a large glass of brandy2 three large sticks of the best ,ceylon cinnamon broken up1 7if common cinnamon1 use four sticks17 the grated peel and juice of four large lemons2 and lastly1 the whites of four eggs strained1 but not beaten4 ,in breaking the eggs1 take care to separate them so nicely that none of the yellow gets into the white2 as the smallest portion of yolk of egg will prevent the jelly from being perfectly clear4 ,mix all the ingredients well together1 and put them to the jelly in the kettle4 ,set it on the fire1 and boil it hard for twenty minutes1 but do not stir it4 ,then throw in a tea-cup of cold water1 and boil it five minutes longer2 then take the kettle off the fire1 and set it aside1 keeping it closely covered for half an hour2 this will improve its clearness4 ,take a large white flannel jelly-bag2 suspend it by the strings to a wooden frame made for such purposes1 or to the legs of a table4 ,pour in the mixture boiling hot1 and when it is all in1 close up the mouth of the bag that none of the flavour may evaporate4 ,hang it over a deep white dish or bowl1 and let it drip slowly2 but on no account squeeze the bag1 as that will certainly make the jelly dull and cloudy4 ,if it is not clear the first time1 empty the bag1 wash it1 put in the jelly that has dripped into the dish1 and pass it through again4 ,repeat this till it is clear4 ,you may put it into moulds to congeal1 setting them in a cold place4 ,when it is quite firm1 wrap a cloth that has been dipped in hot water1 round the moulds to make the jelly turn out easily4 ,but it will look much better1 and the taste will be more lively1 if you break it up after it has congealed1 and put it into a glass bowl1 or heap it in jelly glasses ,unless it is broken1 its sparkling clearness shows to little advantage4 ,after the clear jelly has done dripping1 you may return the ingredients to the kettle1 and warm them over again for about five minutes4 ,then put them into the bag 7which you may now squeeze hard7 till all the liquid is pressed out of it into a second dish or bowl4 ,this last jelly cannot1 of course1 be clear1 but it will taste very well1 and may be eaten in the family4 ,a pound of the best raisins picked and washed1 and boiled with the other ingredients1 is thought by many persons greatly to improve the richness and flavour or calves' feet jelly4 ,they must be put in whole1 and can be afterwards used for a pudding4 ,similar jelly may be made of pigs' or sheep's feet2 but it is not so nice and delicate as that of calves4 ,by boiling two sets1 or eight calves' feet in five quarts of ,water1 you may be sure of having the jelly very firm4 ,in damp weather it is sometimes very difficult to get it to congeal if you use but one set of feet2 there is the same risk if the weather is hot4 ,in winter it maybe made several days before it is to be eaten4 ,in summer it will keep in ice for two days2 perhaps longer4 ,,to ,,preserve ,,cream4 ,take four quarts of new cream2 it must he of the richest quality1 and have no milk mixed with it4 ,put it into a preserving kettle1 and simmer it gently over the fire2 carefully taking off whatever scum may rise to the top1 till nothing more appears4 ,then stir1 gradually1 into it four pounds of double-refined loaf-sugar that has been finely powdered and sifted4 ,let the cream and sugar boil briskly together half an hour2 skimming it1 if necessary1 and afterwards stirring it as long as it continues on the fire4 ,put it into small bottles2 and when it is cold1 cork it1 and secure the corks with melted rosin4 ,this cream1 if properly prepared1 will keep perfectly good during a long sea voyage4 ,,italian ,,cream4 ,put two pints of cream into two bowls4 ,with one bowl mix six ounces of powdered loaf-sugar1 the juice of two large lemons1 and two glasses of white wine4 ,then add the other pint of cream1 and stir the whole very hard4 ,boil two ounces1 of isinglass with1 four small tea-cups full of water1 till it is reduced to one half4 ,then stir the isinglass lukewarm1 into the other ingredients1 and put them into a glass dish to congeal4 ,,chocolate ,,cream4 ,melt six ounces of scraped chocolate and four ounces of white sugar in half a pint of boiling2 water4 ,stir in an ounce of dissolved isinglass4 ,when the whole has boiled1 pour it into a mould4 ,,colouring ,,for ,,confectionary4 ,,red4 ,take twenty grains of cochineal1 and fifteen grains of cream of tartar finely powdered2 add to them a piece of alum the size of a cherry stone1 and boil them with a jill of soft water1 in an earthen vessel1 slowly1 for half an hour4 ,then strain it through muslin1 and keep it tightly-corked in a phial4 ,,cochineal ,,for ,,present ,,use4 ,take two cents' worth of cochineal4 ,lay it on a flat plate1 and bruise it with the blade of a knife4 ,put it into half a tea-cup of white brandy4 ,let it stand a quarter of an hour1 and then filter it through fine muslin4 ,,yellow ,,colouring4 ,take a little saffron1 put it into an earthen vessel with a very small quantity of cold soft water1 and let it steep till the colour of the infusion is a bright yellow4 ,then strain it4 ,the yellow seeds of lilies will answer nearly the saffron's purpose4 ,,green4 ,take fresh spinach or beet leaves1 and pound them in a marble mortar4 ,if you want it for immediate use1 take off the green froth as it rises1 and mix it with the article you intend to colour4 ,if you wish to keep it a few days1 take the juice when you have pressed out a tea-cup full1 and adding to it a piece of alum the size of a pea1 give it a boil in a sauce-pan4 ,,white ,blanch some almonds1 soak them in cold water1 and then pound them to a smooth paste in a marble mortar2 adding at intervals a little rose water4 ,thick cream will communicate a white colour4 ,these preparations may be used for jellies1 ice creams1 blanc-mange1 syllabubs1 icing for cakes2 and for various articles of confectionary4 ,,cakes1 ,,etc4 ,,general ,,observations4 ,unless you are provided with proper and convenient utensils and materials1 the difficulty of preparing cakes will be great1 and in most instances a failure2 involving disappointment1 waste of time1 and useless expense4 ,accuracy in proportioning the ingredients is indispensable2 and therefore scales and weights1 and a set of tin measures 7at least from a quart down to a jill7 are of the utmost importance4 ,a large sieve for flour is also necessary2 and smaller ones for sugar and spice4 ,there should be a marble mortar1 or one of lignum vitae1 7the hardest of all wood27 those of iron 7however well1 tinned7 are apt to discolour the articles pounded in them4 ,spice may be ground in a mill kept1 exclusively for that purpose4 ,every kitchen should be provided with spice-boxes4 ,you should have a large grater for lemon1 cocoa-nut1 c41 and a small one for nutmeg4 ,butter and sugar cannot be stirred together conveniently without a spaddle or spattle1 which is a round stick flattened at one end2 and a deep earthen pan with sides nearly straight4 ,for beating eggs1 you should have hickory rods or a wire whip1 and broad shallow earthen pans4 ,neither the eggs1 nor the butter and sugar should be beaten1 in tin1 as the coldness of the metal will prevent them from becoming light4 ,for baking large cakes1 the pans 7whether of block tin or earthen7 should have straight sides2 if the aides slope inward1 there will be much difficulty in icing the cake4 ,pans with a hollow tube going up from the centre1 are supposed to diffuse the heat more equally through the middle of the cake4 ,buns and some other cakes should be baked in square shallow pans of block tin or iron4 ,little tins for queen cakes1 c4 are most convenient when of a round or oval shape4 ,all baking pans1 whether large or small1 should be well greased with butter or lard before the mixture is put into them1 and should be filled but little more than half4 ,you should have at least two dozen little tins1 that a second supply may be ready for the oven1 the moment the first is taken out4 ,you will also want tin cutters for cakes that are rolled out in dough4 ,all the utensils should be cleaned and put away as soon as they are done with4 ,they should be all kept together1 and1 if possible1 not used for any other purposes4 ,footnote3 ,all the utensils necessary for cake and pastry-making1 7and for the other branches of cooking17 may be purchased in ,philadelphia2 at ,gideon ,cox's household store in ,market street1 ,no4 #cce1 two doors below ,ninth4 ,every thing of the sort will be found there in great variety1 of good quality1 and at reasonable prices4 ,as it is always desirable that1 cake-making should be commenced at an early hour1 it is well on the day previous to ascertain if all the materials are in the house2 that there may be no unnecessary delay from sending or waiting for them in the morning4 ,wastefulness is to be avoided in every thing2 but it is utterly impossible that cakes can be good 7or indeed any thing else7 without a liberal allowance of good materials4 ,cakes are frequently rendered hard1 heavy1 and uneatable by a misplaced economy in eggs and butter2 or tasteless and insipid for want of their due seasoning of spice1 lemon1 c4 ,use no flour but the best superfine2 if the flour is of inferior4 quality1 the cakes will he heavy1 ill-coloured1 and unfit to eat4 ,even the best flour should always be sifted4 ,no butter that is not fresh and good2 should ever be put into cakes2 for it will give them a disagreeable taste which can never be disguised by the other ingredients4 ,even when of excellent quality1 the butter will be improved by washing it in cold1 water1 and squeezing and pressing it4 ,except for gingerbread1 use only white sugar1 7for the finest cakes the best loaf17 and have it pulverized by pounding it in a mortar1 or crushing it on the paste-board with the rolling-pin4 ,it should then be sifted4 ,in mixing butter and sugar1 sift the sugar into a deep pan1 cut up the butter in it1 set it in a warm place to soften1 and then stir it very hard with the spaddle1 till it becomes quite light1 and of the consistence of cream4 ,in preparing eggs1 break them one at a time1 into a saucer1 that1 in case there should be a bad one among them1 it may not spoil the others4 ,put them into a broad shallow pan1 and beat them with rods or with a wire whisk1 not merely till they froth1 but long afterwards1 till the froth subsides1 and they become thick and smooth like boiled custard4 ,white of egg by itself may be beaten with small rods1 or with a three-pronged fork1 or a broad knife4 ,it is a very easy process1 and should be continued till the liquid is all converted into a stiff froth so firm that it will not drop from the rods when held up4 ,in damp weather it is sometimes difficult to get the froth stiff4 ,the first thing to be done in making cake1 is to weigh or measure all the ingredients4 ,next sift the flour1 powder the sugar1 pound or grind the spice1 and prepare the fruit2 afterwards mix and stir the butter and sugar1 and lastly beat the eggs2 as1 if allowed to stand any time1 they will fall and become heavy4 ,when all the ingredients are mixed together1 they should be stirred very hard at the last2 and 7unless there is yeast in the cake7 the sooner it is put into the oven the better4 ,while baking1 no air should be admitted to it1 except for a moment1 now and then1 when it is necessary to examine if it is baking properly1 ,for baking2 cakes1 the best guide is practice and experience2 so much depending on the state of the fire1 that it is impossible to lay down any infallible rules4 ,if you bake in a ,dutch oven1 let the lid be first heated by standing it up before the fire2 and cover the inside of the bottom with sand or ashes1 to temper the heat4 ,for the same purpose1 when you bake in a stove1 place bricks under the pans4 ,sheets of iron without sides will be found very useful for baking small flat cakes4 ,for cakes of this description1 the fire should be brisk2 if baked slowly1 they will spread1 lose their shape1 and run into each other4 ,for all cakes1 the heat should be regular and even2 if one part of the oven is cooler than another1 the cake will bake imperfectly1 and have heavy streaks through it4 ,gingerbread 7on account of the molasses7 is more apt to scorch and burn than any other cake2 therefore it should he baked with a moderate fire4 ,it is safest1 when practicable1 to send all large cakes to a professional baker's2 provided they can be put immediately into the oven1 as standing will spoil them4 ,if you bake them at home1 you will find that they are generally done when they cease to make a simmering noise2 and when on probing them to the bottom with a twig from a broom1 or with the blade of the knife1 it comes out quite clean4 ,the fire should then be withdrawn1 and the cake allowed to get cold in the oven4 ,small cakes should be laid to cool on an inverted sieve4 ,it may be recommended to novices in the art of baking1 to do every thing in little tins or in very shallow pans2 there being then less risk than with a large thick cake4 ,in mixing batter that is to be baked in small cakes2 use less proportion of flour4 ,small cakes should be kept' closely covered in stone jars4 ,for large ones1 you should have broad stone pans with close lids1 or else tin boxes4 ,all cakes that are made with yeast should be eaten quite fresh2 so also should sponge cake4 ,some sorts may be kept a week2 black cake much longer4 ,,black ,,cake4 ,prepare two pounds of currants by picking them clean1 washing and draining them1 through a cullender1 and then spreading them out on a large dish to dry before the fire or in the sun1 placing the dish in a slanting position4 ,pick and stone two pounds of the best raisins1 and cut them in half4 ,dredge the currants 7when they are dry7 and the raisins thickly with flour to prevent them from sinking in the cake4 ,grind or powder as much cinnamon as will make a large gravy-spoonful when done2 also a table-spoonful of mace and four nutmegs2 sift these spices1 and mix them all together in a cup4 ,mix together two large glasses of white wine1 one of brandy and one of rose water1 and cut a pound of citron into large slips4 ,sift a pound of flour into one pan1 and a pound of powdered loaf-sugar into another4 ,cut up among the sugar a pound of the best fresh butter1 and stir them to a cream4 ,beat twelve eggs till perfectly thick and smooth1 and stir them gradually into the butter and sugar1 alternately with the flour4 ,then add by degrees1 the fruit1 spice and liquor1 and stir the whole very hard at the last4 ,then put the mixture into a well-buttered tin pan with straight or perpendicular sides4 ,put it immediately into a moderate oven1 and bake it at least four hours4 ,when done1 let it remain in the oven to get cold2 it will be the better for staying in all night4 ,ice it next morning2 first dredging the outside all over with flour1 and then wiping it with a towel4 ,this will make the icing stick4 ,,icing4 ,a quarter of a pound of finely powdered loaf-sugar1 of the whitest and best quality1 is the usual allowance to one white of egg4 ,for the cake in the preceding receipt1 three quarters of a pound of sugar and the whites of three eggs will be about the proper quantity4 ,beat the white of egg by itself till it stands alone4 ,have ready the powdered sugar1 and then beat it hard into the white of egg1 till it becomes thick and smooth2 flavouring it as you proceed with a few drops of oil of lemon1 or a little extract of roses4 ,spread it evenly over the cake with a broad knife or a feather2 if you find it too thin1 beat in a little more powdered sugar4 ,cover with it thickly the top and sides of the cake1 taking care not to have it rough and streaky4 ,to ice well requires skill and practice4 ,when the icing is about half dry1 put on the ornaments4 ,you may flower it with coloured sugar-sand or nonparels2 but a newer and more elegant mode is to decorate it with1 devices and borders in white sugar2 they can be procured at the confectioners1 and look extremely well on icing that has been tinted with pink by the addition of a little cochineal4 ,you may colour icing of a pale or deep yellow1 by rubbing the lumps of loaf-sugar 7before they are powdered7 upon the outside of a large lemon or orange4 ,this will also flavour it finely4 ,almond icing1 for a very fine cake1 is made by mixing gradually with the white of egg and sugar1 some almonds1 half bitter and half sweet1 that have been pounded in a mortar with rose water to a smooth paste4 ,the whole must be well incorporated1 and spread over the cake near half an inch thick4 ,it must be set in a cool oven to dry1 and then taken out and covered with a smooth plain icing of sugar and white of egg4 ,whatever icing is left1 may be used to make maccaroons or kisses4 ,,pound ,,cake4 ,prepare a table-spoonful of powdered cinnamon1 a tea-spoonful of powdered mace1 and two nutmegs grated or powdered4 ,mix together in a tumbler1 a glass of white--wine1 a glass of brandy1 and a glass of rose water4 ,sift a pound of the finest flour into a broad pan1 and powder a pound of loaf-sugar4 ,put the sugar into a deep pan1 and cut up in it a pound of fresh butter4 ,warm them by the fire till soft2 and then stir them to a cream4 ,when they are perfectly light1 add gradually the spice and liquor1 a little at a time4 ,beat ten eggs as light as possible1 and stir them by degrees into the mixture1 alternately with the flour4 ,then add twelve drops of oil of lemon2 or more1 if it is not strong4 ,stir the whole very hard2 put it into a deep tin pan with straight or upright sides1 and bake it in a moderate oven from two to three hours4 ,if baked in a ,dutch oven1 take off the lid when you have ascertained that the cake is quite done1 and let it remain in the oven to cool gradually4 ,if any part is burnt1 scrape it off as soon as cold4 ,it may be iced either warm or cool2 first dredging the cake with flour and then wiping it off4 ,it will be best to put on two coats of icing2 the second coat not till the first is entirely dry4 ,flavour the icing with essence of lemon1 or with extract of roses4 ,this cake will be very delicate if made with a pound of rice flour instead of wheat4 ,,indian ,,pound ,,cake4 ,sift a pint of fine yellow ,indian meal1 and half a pint of wheat flour1 and mix them well together4 ,prepare a nutmeg beaten1 and mixed with a table-spoonful of powdered cinnamon4 ,stir together till very light1 half a pound of powdered white sugar2 and half a pound of fresh butter2 adding the spice1 with a glass of white wine1 and a glass of brandy4 ,having beaten eight eggs as light as possible1 stir them into the butter and sugar1 a little at a time in turn with the meal4 ,give the whole a hard stirring at the last2 put it into a well-buttered tin pan1 and bake it about an hour and a half4 ,this cake 7like every thing else in which ,indian meal is an ingredient7 should be eaten quite fresh2 it is then very nice4 ,when stale1 7even a day old17 it becomes dry and rough as if made with saw-dust4 ,,queen ,,cake4 ,sift fourteen ounces of the finest flour1 being two ounces less than a pound4 ,cakes baked in little tins1 should have a smaller proportion of flour than those that are done in large loaves4 ,prepare a table-spoonful of beaten cinnamon1 a tea-spoonful of mace1 and two beaten nutmegs2 and mix them all together when powdered4 ,mix in a tumbler1 half a glass of white wine1 half a glass of brandy1 and half a glass of rose water4 ,powder a pound of loaf-sugar1 and sift it into a deep pan2 cut up in it a pound of fresh butter2 warm them by the fire1 and stir them to a cream4 ,add gradually the spice and the liquor4 ,beat ten eggs very light1 and stir them into the mixture in turn with the flour4 ,stir in twelve drops of essence of lemon1 and beat the whole very hard4 ,butter some little tins2 half fill them with the mixture2 set them into a brisk oven1 and cake them about a quarter of an hour4 ,when done1 they will shrink from the sides of the tins4 ,after you turn them out1 spread them on an inverted sieve to cool4 ,if you have occasion to fill your tins a second time1 scrape and wipe them well before they are used again4 ,make an icing flavoured with oil of lemon1 or with extract of roses2 and spread two coats of it on the queen cakes4 ,set them to dry in a warm place1 but not near enough the fire to discolour the icing and cause it to crack4 ,queen cakes are best the day they are baked4 ,,fruit ,,queen ,,cakes4 ,make them in the above manner1 with the addition of a pound of currants1 7picked1 washed1 dried1 and floured17 and the juice and grated peel of two large lemons1 stirred in gradually at the last4 ,instead of currants1 you may put in sultana or seedless raisins1 cut in half and floured4 ,you may make a fruit pound cake in this manner4 ,,lady ,,cake4 ,take a quarter of a pound of shelled bitter almonds1 or peach-kernels4 ,put them into a bowl of boiling water1 7renewing the water as it cools7 and let them lie in it till the skin peels off easily2 then throw them1 as they1 are blanched1 into a bowl of cold water1 which will much improve their whiteness4 ,pound them1 one at a time1 in a mortar2 pouring in frequently a few drops of rose water to prevent them from oiling and being heavy4 ,cut up three quarters of a pound of fresh butter into a whole pound of powdered loaf-sugar4 ,having warmed it1 stir it to a light cream1 and then add very gradually the pounded almonds1 beating them in very hard4 ,sift into a separate pan half a pound and two ounces of flour1 and beat in another pan to a stiff froth1 the1 whites only of seventeen eggs4 ,stir the flour and the white of egg alternately into the pan of butter1 sugar and almonds1 a very little at a time of each4 ,having beaten the whole as hard as possible1 put it into a buttered tin pan1 7a square one is best17 and set it immediately into a moderate oven4 ,bake it about an hour1 more or less1 according to its thickness4 ,when cool1 ice it1 flavouring the icing1 with oil of lemon4 ,it is best the day after it is baked1 but it may be eaten fresh4 ,when you put it away wrap it in a thick cloth4 ,if you bake it in little tins1 use two ounces less of flour4 ,,spanish ,,buns4 ,cut up three quarters of a pound of butter into a jill and a half or three wine glasses of rich unskimmed milk1 7cream will be still better17 and get the pan on a stove or near the fire1 till the butter becomes soft enough to stir all through the milk with a knife2 but do not let it get so hot as to boil of itself4 ,then set it away in a cold place4 ,sift into separate pans1 a half pound and a quarter of a pound of the finest flour2 and having beaten four eggs as light as possible1 mix them with the milk and butter1 and then pour the whole into the pan that contains the half pound of flour4 ,having previously prepared two grated nutmegs1 and a table-spoonful of powdered cinnamon and mace1 stir them into the mixture2 adding six drops of extract of roses1 or a large table-spoonful of rose water4 ,add a wine glass and a half of the best fresh yeast from a brewery4 ,if you cannot procure yeast of the very best quality1 an attempt to make these buns will most probably prove a failure1 as the variety of other ingredients will prevent them from rising unless the yeast is as strong as possible4 ,before you put it in1 skim off the thin liquid or beer from the top1 and then stir up the bottom4 ,after you have put in the yeast1 add the sugar2 stirring it well in1 a very little at a time4 ,if too much sugar is put in at once1 the buns will be heavy4 ,lastly1 sprinkle in the quarter of a pound of flour that was sifted separately2 and stir the whole very hard4 ,put the mixture into a square pan well buttered1 and 7having covered it with a cloth7 place it in a corner of the hearth to rise1 which will require1 perhaps1 about five hours2 therefore these buns should always be made early in the day4 ,do not bake it till the batter has risen to twice its original quantity1 and is covered on the top with bubbles2 then set the pan into a moderate oven1 and bake it about twenty minutes4 ,let it get cool in the pan2 then1 cut it into squares1 and either ice them1 7flavouring the icing with essence of lemon or extract of roses17 or sift grated loaf-sugar thickly over them4 ,these buns 7like all other cakes made with yeast7 should be eaten the day they are baked2 as when stale1 they fall and become hard4 ,in mixing them1 you may stir in at the last half a pound of raisins1 stoned1 chopped and floured2 or half a pound of currants4 ,if you use fruit1 put in half a wine glass more of the yeast4 ,,bath ,,buns4 ,boil a little saffron in sufficient water to cover it1 till the liquid is of a bright yellow2 then strain it1 and set it to cool4 ,rub half a pound of fresh butter into a pound of sifted flour1 and make it into a paste with four eggs that have been well beaten1 and a large wine glass of the best and strongest yeast2 adding the infusion of saffron to colour it yellow4 ,put the dough into a pan1 cover it with a cloth1 and set it before the fire to rise4 ,when it is quite light1 mix into it a quarter of a pound of powdered and sifted loaf-sugar2 a grated nutmeg2 and1 if you choose1 two or three spoonfuls of carraway seeds4 ,roll out the dough into a thick sheet1 and divide it into round cakes with a cutter4 ,strew the top of each bun with carraway comfits1 and bake them on flat tins buttered well4 ,they should be eaten the day they are baked1 as they are not good unless quite fresh4 ,,jelly ,,cake4 ,sift three quarters of a pound of flour4 ,stir to a cream a pound of butter and a pound of powdered white sugar1 and mix in half a tea-cup of rose water1 and a grated nutmeg1 with a tea-spoonful of powdered cinnamon4 ,beat ten eggs very light1 and add them gradually to the mixture1 alternately with the flour2 stirring the whole very hard4 ,put your griddle into the oven of a stove2 and when it is quite hot1 grease it with fresh butter tied in a clean rag1 and set on it a tin cake-ring1 7about the size of a large dinner plate17 greased also4 ,dip out two large table-spoonfuls and a half of the cake batter2 put it within the tin ring1 and bake it about five minutes 7or a little longer7 without turning it4 ,when it is done1 take it carefully off2 place it on a large dish to cool2 wipe the griddle1 grease it afresh1 and put on another cake4 ,proceed thus till all the batter is baked4 ,when the cakes are cool1 spread every one thickly over with grape jelly1 peach marmalade1 or any other sweetmeat that is smooth and thick2 currant jelly will be found too thin1 and is liable to run off4 ,lay the cakes smoothly one on another1 7each having a layer of jelly or marmalade between17 and either grate loaf-sugar over the top one1 or ice it smoothly2 marking the icing with cross lines of coloured sugar-sand1 all the lines meeting at the centre so as to divide the cake1 when cut1 into triangular or wedge-shaped slices4 ,if you ice it1 add a few drops of essence of lemon to the icing4 ,jelly cake should be eaten fresh4 ,it is best the day it is baked4 ,you may bake small jelly cakes in muffin rings4 ,,sponge ,,cake4 ,sift three quarters of a pound of flour1 ,footnote3 ,sponge cake may be made with rice flour4 and powder a pound of the best loaf-sugar4 ,grate the yellow rind and squeeze into a saucer the juice of three lemons4 ,beat twelve eggs2 and when they are as light as possible1 beat into them gradually and very hard the sugar1 adding the lemon1 and beating the whole for a long time4 ,then by degrees1 stir in the flour slowly and lightly2 for if the flour is stirred hard and fast into sponge cake1 it will make it porous and tough4 ,have ready buttered1 a sufficient number of little square tins1 7the thinner they are the better17 half fill them with the mixture2 grate loaf-sugar over the top of each2 put them immediately into a quick oven1 and bake them about ten minutes2 taking out one to try when you think they are done4 ,spread them on an inverted sieve to cool4 ,when baked in small square cakes1 they are generally called ,naples biscuits4 ,if you are willing to take the trouble1 they will bake much nicer in little square paper cases1 which you must make of a thick letter paper1 turning up the sides all round1 and pasting together or sewing up the corners4 ,if you bake the mixture in one large cake1 7which is not advisable unless you have had much practice in baking17 put it into a buttered tin pan or mould1 and set it directly into a hot ,dutch oven1 as it will fall and become heavy if allowed to stand4 ,keep plenty of live coals on the top1 and under the bottom till the cake has risen very high1 and is of a fine colour2 then diminish the fire1 and keep it moderate till the cake is done4 ,it will take about an hour4 ,when cool1 ice it2 adding a little essence of lemon or extract of roses to the icing4 ,sponge cake is best the day it is baked4 ,diet ,bread is another name for ,sponge ,cake4 ,,almond ,,cake4 ,blanch1 and pound in a mortar1 four ounces of shelled sweet almonds and two ounces of shelled bitter ones2 adding1 as you proceed1 sufficient rose-water to make them light and white4 ,sift half a pound of flour1 and powder a pound of loaf-sugar4 ,beat thirteen eggs2 and when they are as light as possible1 stir into them alternately the almonds1 sugar1 and flour2 adding a grated nutmeg4 ,butter a large square pan2 put in the mixture1 and bake it in a brisk oven about half an hour1 less or more1 according to its thickness4 ,when cool1 ice it4 ,it is best when eaten fresh4 ,,cocoa-,,nut ,,cake4 ,cut up and wash a cocoa-nut1 and grate as much of it as will weigh a pound4 ,powder a pound of loaf-sugar4 ,beat fifteen eggs very light2 and then beat into them1 gradually1 the sugar4 ,then add by degrees the cocoa-nut2 and lastly1 a handful of sifted flour4 ,stir the whole very hard1 and bake it either in a large tin pan1 or in little tins4 ,the oven should be rather quick4 ,,washington ,,cake4 ,stir together a pound of butter and a pound of sugar2 and sift into another pan a pound of flour4 ,beat six eggs very light1 and stir them into the butter and sugar1 alternately with the flour and a pint of rich milk or cream2 if the milk is sour it will be no disadvantage4 ,add a glass of wine1 a glass of brandy1 a powdered nutmeg1 and a table-spoonful of powdered cinnamon4 ,lastly1 stir in a small tea-spoonful of pearl-ash1 or salaeratus1 that has been melted in a little vinegar2 take care not to put in too much pearl-ash1 lest it give the cake an unpleasant taste4 ,stir the whole very hard2 put it into a buttered tin pan1 7or into little tins17 and bake it in a brisk oven4 ,wrapped in a thick cloth1 this cake will keep soft for a week4 ,,cider ,,cake4 ,pick1 wash1 and dry a pound of currants1 and sprinkle them well with flour2 and prepare two nutmegs1 and a large table-spoonful of powdered cinnamon4 ,sift half a pound and two ounces of flour4 ,stir together till very light1 six ounces of fresh butter1 and half a pound of powdered white sugar2 and add gradually the spice1 with two wine glasses of brandy1 7or one of brandy and one of white wine47 ,beat four eggs very light1 and stir them into the mixture alternately with the flour4 ,add by degrees half a pint of brisk cider2 and then stir in the currants1 a few at a time4 ,lastly1 a small tea-spoonful of pearl-ash or sal-aratus dissolved in a little warm water4 ,having stirred the whole very hard1 put it into a buttered tin pan1 and let it stand before the fire half an hour previous to baking4 ,bake it in a brisk oven an hour or more according to its thickness4 ,or you may bake it as little cakes1 putting it into small tins2 in which case use but half a pound of flour in raising the batter4 ,,election ,,cake4 ,make a sponge 7as it is called7 in the following manner3--,sift into a pan two pounds and a half of flour2 and into a deep plate another pound4 ,take a second pan1 and stir a large table-spoonful of the best ,west ,india molasses into five jills or two tumblers and a half of strong fresh yeast2 adding a ,jill of water1 warm1 but not hot4 ,then stir gradually into the yeast1 c4 the pound of flour that you have sifted separately4 ,cover it1 and let it set by the fire three hours to rise4 ,while it is rising1 prepare the other ingredients1 by stirring in a deep pan two pounds of fresh butter and two pounds of powdered sugar1 till they are quite light and creamy2 adding to them a table-spoonful of powdered cinnamon2 a tea-spoonful of powdered mace2 and two powdered nutmegs4 ,stir in also half a pint of rich milk4 ,beat fourteen eggs till very smooth and thick1 and stir them gradually into the mixture1 alternately with the two pounds and a half of flour which you sifted first4 ,when the sponge is quite light1 mix the whole together1 and bake it in buttered tin pans in a moderate oven4 ,it should be eaten fresh1 as no sweet cake made with yeast is so good after the first day4 ,if it is not probable that the whole will come into use on the day it is baked1 mix but half the above quantity4 ,,moravian ,,sugar ,,cake4 ,cut up a quarter of a pound of butter into a pint of rich milk1 and warm it till the butter becomes soft2 then stir it about in the milk so as to mix them well4 ,sift three quarters of a pound of flour 7or a pint and a half7 into a deep pan1 and making a hole in the middle of it1 stir in a large table-spoonful of the best brewer's yeast in which a salt-spoonful of salt has been dissolved2 and then thin it with the milk and butter4 ,cover it1 and set it near the fire to rise4 ,if the yeast is sufficiently strong1 it will most probably be light in two hours4 ,when it is quite light1 mix with the dough a well-beaten egg and three quarters of a pound more of sifted flour2 adding a table-spoonful of powdered cinnamon1 and stirring it very hard4 ,butter a deep square baking pan1 and put the mixture into it4 ,set it to rise again1 as before4 ,mix together five ounces or a large coffee-cup of fine brown sugar2 two ounces of butter2 and two table-spoonfuls of powdered cinnamon4 ,when the dough is thoroughly light1 make deep incisions all over it1 at equal distances1 and fill them with the mixture of butter1 sugar and cinnamon2 pressing it hard down into the bottom of the holes1 and closing the dough a little at the top to prevent the seasoning from running out4 ,strew some sugar over the top of the cake2 set it immediately into the oven1 and bake it from twenty minutes to half an hour1 or more1 in a brisk oven1 in proportion to its thickness4 ,when cool1 cut it into squares4 ,this is a very good plain cake2 but do not attempt it unless you have excellent yeast4 ,,huckleberry ,,cake4 ,spread a quart of ripe huckleberries on a large dish1 and dredge them thickly with flour4 ,mix together half a pint of milk2 half a pint of molasses2 half a pint of powdered sugar2 and half a pound of butter4 ,warm them by the fire till the butter is quite soft2 then stir them all together1 and set them away till cold4 ,prepare a large table-spoonful of powdered cloves and cinnamon mixed4 ,beat five eggs very light1 and stir them gradually into the other ingredients2 adding1 by degrees1 sufficient gifted flour to make a thick batter4 ,then stir in a small tea-spoonful of pearl-ash or dissolved sal-aratus4 ,lastly1 add by degrees the huckleberries4 ,put the mixture into a buttered pan1 or into little tins and bake it in a moderate oven4 ,it is best the second day4 ,,bread ,,cake4 ,when you are making wheat bread1 and the dough is quite light and ready to bake1 take out as much of it as would make a twelve cent loaf1 and mix with it a tea cup full of powdered sugar1 and a tea-cup full of butter that has been softened and stirred about in a tea-cup of warm milk4 ,add also a beaten egg4 ,knead it very well1 put it into a square pan1 dredged with flour1 cover it1 and set it near the fire for half an hour4 ,then bake it in a moderate oven1 and wrap it in a thick cloth as soon as it is done4 ,it is best when fresh4 ,,federal ,,cakes4 ,sift two pounds of flour into a deep pan1 and cut up in it a pound of fresh butter2 rub the butter into the flour with your hands1 adding by degrees1 half a pound of powdered white sugar2 a tea-spoonful of powdered cinnamon2 a beaten nutmeg2 a glass of wine or brandy1 and two glasses of rose water4 ,beat four eggs very light2 and add them to the mixture with a salt-spoonful of pearl-ash melted in a little lukewarm water4 ,mix all well together2 add1 if necessary1 sufficient cold water to make it into a dough just stiff enough to roll out2 knead it slightly1 and then roll it out into a sheet about half an inch thick4 ,cut it out into small cakes with a tin cutter1 or with the edge of a tumbler2 dipping the cutter frequently into flour1 to prevent its sticking4 ,lay the cakes in shallow pans buttered1 or on flat sheets of tin1 7taking care not to let them touch1 lest they should run into each other17 and bake them of a light brown in a brisk oven4 ,they are best the second day4 ,,savoy ,,biscuits4 ,take four eggs1 and separate the whites from the yolks4 ,beat the whites by themselves1 to a stiff froth2 then add gradually the yolks1 and beat them both together for a long time4 ,next add by degrees half a pound of the finest loaf-sugar1 powdered and sifted1 beating it in very hard2 and eight drops of strong essence of lemon4 ,lastly1 stir in a quarter of a pound of sifted flour1 a little at a time4 ,stir the whole very hard1 and then with a spoon lay it on sheets of white paper1 forming it into thin cakes of an oblong or oval shape4 ,take care not to place them too close to each other1 lest they run4 ,grate loaf-sugar over the top of each1 to assist in keeping them in shape4 ,have the oven quite ready to put them in immediately4 ,it should be rather brisk4 ,they will bake in a few minutes1 and should be but slightly coloured4 ,,almond ,,maccaroons4 ,take a pound of shelled sweet almonds1 and a quarter of a pound of shelled bitter almonds4 ,blanch them in scalding water1 mix them together1 and pound them1 one or two at a time1 in a mortar to a very smooth paste2 adding frequently a little rose water to prevent them from oiling and becoming heavy4 ,prepare a pound of powdered loaf-sugar4 ,beat the whites of seven eggs1 to a stiff froth1 and then beat into it gradually the powdered sugar1 adding a table-spoonful of mixed spice1 7nutmeg1 mace1 and cinnamon47 ,then mix in the pounded almonds1 7which it is best to prepare the day before17 and stir the whole very hard4 ,form the mixture with a spoon into little round or oval cakes1 upon sheets of buttered white paper1 and grate white sugar over each4 ,lay the paper in square shallow pans1 or on iron sheets1 and bake the maccaroons a few minutes in a brisk oven1 till of a pale brown4 ,when cold1 take them off the papers4 ,it will be well to try two or three first1 and if you find them likely to lose their shape and run info each other1 you may omit the papers and make the mixture up into little balls with your hands well floured2 baking them in shallow tin pans slightly buttered4 ,you may make maccaroons with icing that is left from a cake4 ,,cocoa-,,nut ,,maccaroons4 ,beat to a stiff froth the whites of six eggs1 and then beat into it very hard a pound of powdered loaf-sugar4 ,mix with it a pound of grated cocoa-nut1 or sufficient to make a stiff paste4 ,then flour your hands1 and make it up into little balls4 ,lay them on sheets of buttered white paper1 and bake them in a brisk oven2 first grating loaf-sugar over each4 ,they will be done in a few minutes4 ,maccaroons may be made in a similar manner of pounded cream-nuts1 ground-nuts1 filberts1 or ,english walnuts4 ,,white ,,cocoa-,,nut ,,cakes4 ,break up a cocoa-nut2 peel and wash the pieces in cold water1 and grate them4 ,mix in the milk of the nut and some powdered loaf-sugar and then form the grated cocoa-nut into little balls upon sheets of white paper4 ,make them all of a regular and handsome form1 and touch the top of each with a spot of red sugar-sand4 ,do not bake them1 but place them to dry for twenty-four hours1 in a warm room where nothing is likely to disturb the them4 ,,cocoa-,,nut ,,jumbles4 ,grate a large cocoa-nut4 ,rub half a pound of butter into a pound of sifted flour1 and wet it with1 three beaten eggs1 and a little rose water4 ,add by degrees the cocoa-nut1 so as to form a stiff dough4 ,flour your hands and your paste-hoard1 and dividing the dough into equal portions1 make the jumbles with your hands into long rolls1 and then curl them round and join the ends so as to form rings4 ,grate loaf-sugar over them1 lay them in buttered pans1 7not so near as to run into each other17 and bake them in a quick oven from five to ten minutes4 ,,common ,,jumbles4 ,sift a pound of flour into a large pan4 ,cut up a pound of butter into a pound of powdered white sugar1 and stir them to a cream4 ,beat six eggs till very light1 and then pour them all at once into the pan of flour2 next add the butter and sugar1 with a large table-spoonful of mixed mace and cinnamon1 two grated nutmegs1 and a tea-spoonful of essence of lemon or a wine glass of rose water4 ,when all the ingredients are in1 stir the mixture very hard with a broad knife4 ,having floured your hands and spread some flour on the paste-board1 make the dough into long rolls1 7all of equal size17 and form them into rings by joining the two ends very nicely4 ,lay them on buttered tins1 and bake them in a quick oven from five to ten minutes4 ,grate sugar over them when cool4 ,,apees4 ,rub a pound of fresh butter into two pounds of sifted flour1 and mix in a pound of powdered white sugar1 a grated nutmeg1 a table-spoonful of powdered cinnamon1 and four large table-spoonfuls of carraway seeds4 ,add a wine glass of rose water1 and mix the whole with sufficient cold water to make it a stiff dough4 ,roll it out into a large sheet about a third of an inch in thickness1 and cut it into round cakes with a tin cutter or with the edge of a tumbler4 ,lay them in buttered pans1 and bake them in a quick oven1 7rather hotter at the bottom than at the top17 till they are of a very pale brown4 ,,white ,,cup ,,cake4 ,measure one large coffee cup of cream or rich milk1 7which1 for this cake1 is best when sour17 one cup of fresh butter2 two cups of powdered white sugar2 and four cups of sifted flour4 ,stir the butter and sugar together till quite light2 then by degrees add the cream1 alternately with half the flour4 ,beat five eggs as light as possible1 and stir them into the mixture1 alternately with the remainder of the flour4 ,add a grated nutmeg and a large tea-spoonful of powdered cinnamon1 with eight drops of oil of lemon4 ,lastly1 stir in a very small tea-spoonful of sal-aratus or pearl-ash1 melted in a little vinegar or lukewarm water4 ,having stirred the whole very hard1 put it into little tins2 set them in a moderate oven1 and bake them about twenty minutes4 ,,kisses4 ,powder a pound of the best loaf-sugar4 ,beat to a strong froth the whites of eight eggs1 and when it is stiff enough to stand alone1 beat into it the powdered sugar1 7a tea spoonful at a time17 adding the juice of two lemons1 or ten drops of essence of lemon4 ,having beaten the whole very hard1 drop it in oval or egg-shaped heaps upon sheets of white paper1 smoothing them with the spoon and making them of a handsome and regular form4 ,place them in a moderate oven1 7if it is too cool they will not rise1 but will flatten and run into each other17 and bake them till coloured of a very pale brown4 ,then take them off the papers very carefully1 place two bottoms 7or flat sides7 together1 so as to unite them in an oval ball1 and lay them on their sides to cool4 ,to manage them properly1 requires so much practice and dexterity1 that it is best1 when practicable1 to procure kisses from a confectioner's shop4 ,,marmalade ,,cake4 ,make a batter as for queen-cake1 and bake it in small tin rings on a griddle4 ,beat white of egg1 and powdered loaf-sugar according to the preceding receipt1 flavouring it with lemon4 ,when the batter is baked into cakes1 and they are quite cool1 spread over each a thick layer of marmalade1 and then heap on with a spoon tire icing or white of egg and sugar4 ,pile it high1 and set the cakes in a moderate oven till the icing is coloured of a very pale brown4 ,instead of small ones you may bake the whole in one large cake4 ,,secrets4 ,take glazed paper of different colours1 and cut it into squares of equal size1 fringing two sides of each4 ,have ready1 burnt almonds1 chocolate nuts1 and bonbons or sugar-plums of various sorts2 and put one in each paper with a folded slip containing two lines of verse2 or what will be much more amusing1 a conundrum with the answer4 ,twist the coloured paper so as entirely to conceal their contents1 leaving the fringe at each end4 ,this is the most easy1 but there are various ways of cutting and ornamenting these envelopes4 ,,scotch ,,cake4 ,rub three quarters of a pound of butter into a pound of sifted flour2 mix in a pound of powdered sugar1 and a large table-spoonful of powdered cinnamon4 ,mix it into a dough with three well beaten eggs4 ,roll it out into a sheet2 cut it into round cakes1 and bake them in a quick oven2 they will require but a few minutes4 ,,scotch ,,queen ,,cake4 ,melt a pound of butter by putting it into a skillet on hot coals4 ,then set it away to cool4 ,sift a quarter of a peck of flour into a deep pan1 and mix with it a pound of powdered sugar and a table-spoonful of powdered cinnamon and mace4 ,make a hole in the middle1 put in the melted butter1 and mix it with a knife till you have formed of the whole a lump of dough4 ,if it is too stiff1 moisten it with a little rose water4 ,do not knead it2 but roll it out into a large oval sheet1 an inch thick4 ,cut it down the middle1 and then across1 so as to divide it into four cakes4 ,prick them with a fork1 and crimp or scollop the edges neatly4 ,lay them in shallow pans2 set them1 in a quick oven and bake them of a light brown4 ,this cake will keep a week or two4 ,you may mix in with the dough half a pound of currants1 picked1 washed1 and dried4 ,,honey ,,cakes4 ,take a quart of strained honey1 half a pound of fresh butter1 and a small tea-spoonful of pearl-ash dissolved in a wine glass of water4 ,add by degrees as much sifted flour as will make a stiff paste4 ,work the whole well together4 ,roll it out about half an inch thick4 ,cut it into cakes with the edge of a tumbler or with a tin-cake cutter4 ,lay them on buttered tins and bake them with rather a brisk fire1 but see that they do not burn4 ,,wafer ,,cakes4 ,mix together half a pound of powdered sugar1 and a quarter of a pound of butter2 and add to them six beaten eggs4 ,then beat the whole very light2 stirring into it as much sifted flour as will make a stiff batter2 a powdered nutmeg1 and a tea-spoonful of cinnamon2 and eight drops of oil of lemon1 or a table-spoonful of rose water4 ,the batter must be very smooth when it is done1 and without a single lump4 ,heat your wafer iron on both sides by turning it in the fire2 but do not allow it to get too hot4 ,grease the inside with butter tied in a rag1 7this must be repeated previous to the baking of every cake17 and put in the batter1 allowing to each wafer two large table-spoonfuls1 taking care not to stir up the batter4 ,close the iron1 and when one side is baked1 turn it on the other2 open it occasionally to see if the wafer is doing well4 ,they should be coloured of a light brown4 ,take them out carefully with a knife4 ,strew them with powdered sugar1 and roll them up while warm1 round a smooth stick1 withdrawing it when they grow cold4 ,they are best the day after they are baked4 ,if you are preparing for company1 fill up the hollow of the wafers with whipt cream1 and stop up the two ends with preserved strawberries1 or with any other small sweetmeat4 ,,wonders1 ,,or ,,crullers4 ,rub half a pound of butter into two pounds of sifted flour1 mixing in three quarters of a pound of powdered sugar4 ,add a tea-spoonful of powdered cinnamon1 and a grated nutmeg1 with a large table-spoonful of rose water4 ,beat six eggs very light1 and stir them into the mixture4 ,mix it with a knife into a soft paste4 ,then put it on the paste-board1 and roll it out into a sheet an inch thick4 ,if you find it too soft1 knead in a little more flour1 and roll it out over again4 ,cut it into long slips with a jagging iron1 or with a sharp knife1 and twist them into various fantastic shapes4 ,have ready on hot coals1 a skillet of boiling lard2 put in the crullers and fry them of a light brown1 turning them occasionally by means of a knife and fork4 ,take them out one by one on a perforated skimmer1 that the lard may drain off through the holes4 ,spread them out on a large dish1 and when cold grate white sugar over them4 ,they will keep a week or more4 ,,dough ,,nuts4 ,take two deep dishes1 and sift three quarters of a pound of flour into each4 ,make a hole in the centre of one of them1 and pour in a wine glass of the best brewer's yeast2 mix the flour gradually into it1 wetting it with lukewarm milk2 cover it1 and set it by the fire to rise for about two hours4 ,this is setting a sponge4 ,in the mean time1 cut up five ounces of butter into the other dish of flour1 and rub it fine with your hands2 add half a pound of powdered sugar1 a tea-spoonful of powdered cinnamon1 a grated nutmeg1 a table-spoonful of rose water1 and a half pint of milk4 ,beat three eggs very light1 and stir them hard into the mixture4 ,then when1 the sponge is perfectly light1 add it to the other ingredients1 mixing them all thoroughly with a knife4 ,cover it1 and set it again by the fire for another hour4 ,when1 it is quite light1 flour your paste-board1 turn out the lump of dough1 and cut it into thick diamond shaped cakes with a jagging iron4 ,if you find the dough so soft as to be unmanageable1 mix in a little more flour2 but not else4 ,have ready a skillet of boiling lard2 put the dough-nuts into it1 and fry them brown2 and when cool grate loaf-sugar over them4 ,they should be eaten quite fresh1 as next day they will be tough and heavy2 therefore it is best to make no more than you want for immediate use4 ,the ,new ,york ,oley ,koeks are dough-nuts with currants and raisins in them4 ,,waffles4 ,put two pints of rich milk into separate pans4 ,cut up and melt in one of them a quarter of a pound of butter1 warming it slightly2 then1 when it is melted1 stir it about1 and set it away to cool4 ,beat eight eggs till very light1 and mix them gradually into the other pan of milk1 alternately with half a pound of flour4 ,then mix in by degrees the milk that has the butter in it4 ,lastly1 stir in a large table-spoonful of strong fresh yeast4 ,cover the pan1 and set it near the fire to rise4 ,when the batter is quite light1 heat your waffle-iron1 by putting it among the coals of a clear bright fire2 grease the inside with butter tied in a rag1 and then put in some batter4 ,shut the iron closely1 and when the waffle is done on one side1 turn the iron on the other4 ,take the cake out by slipping a knife underneath2 and then heat and grease the iron for another waffle4 ,send them to table quite hot1 four or six on a plate2 having buttered them and strewed over each a mixture of powdered cinnamon1 and white sugar4 ,or you may send the sugar and cinnamon in a little glass bowl4 ,in buying waffle-irons1 do not choose those broad shallow ones that are to hold four at a time2 as the waffles baked in them are too small1 too thin1 and are never of a good shape4 ,the common sort that bake but two at once are much the best4 ,,new ,,york ,,cookies4 ,take a half-pint or a tumbler full of cold water1 and mix it with half a pound of powdered white sugar4 ,sift three pounds of flour into a large pan and cut up in it a pound of butter2 rub the butter very fine into the flour4 ,add a grated nutmeg1 and a tea-spoonful of powdered cinnamon1 with a wine glass of rose water4 ,work in the sugar1 and make the whole into a stiff dough1 adding1 if necessary1 a little cold water4 ,dissolve a tea-spoonful of pearl-ash in just enough of warm water to cover it1 and mix it in at the last4 ,take the lump of dough out of the pan1 and knead it on the paste-board till it becomes quite light4 ,then roll it out rather more than half an inch thick1 and cut it into square cakes with a jagging iron or with a sharp knife4 ,stamp the surface of each with a cake print4 ,lay them in buttered pans1 and bake them of a light brown in a brisk oven4 ,they are similar to what are called ,new ,year's cakes1 and will keep two or three weeks4 ,in mixing the dough1 you may add three table-spoonfuls of carraway seeds4 ,,sugar ,,biscuit4 ,wet a pound of sugar with two large tea-cups full of milk2 and rub a pound of butter into two pounds of flour2 adding a table-spoonful of cinnamon1 and a handful of carraway seeds4 ,mix in the sugar1 add a tea-spoonful of pearl-ash dissolved1 and make the whole into a stiff dough4 ,knead it1 and then roll it out into a sheet about half an inch thick4 ,beat it on both sides with the rolling-pin1 and then cut it out with the edge of a tumbler into round cakes4 ,prick them with a fork1 lay them in buttered pans1 and bake them light brown in a quick oven4 ,you may colour them yellow by mixing in with the other ingredients a little of the infusion of saffron4 ,,rusks4 ,sift three pounds of flour into a large pan1 and rub into it half a pound of butter1 and half a pound of sugar4 ,beat two eggs very light1 and stir them into a pint and a half of milk1 adding two table-spoonfuls of rose water1 and three table-spoonfuls of the best and strongest yeast4 ,make a hole in the middle of the flour1 pour in the liquid1 and gradually mix the flour into it till you have a thick batter4 ,cover it1 and set it by the fire to rise4 ,when it is quite light1 put it on your paste-board and knead it well4 ,then divide it into small round cakes and knead each separately4 ,lay them very near each other in shallow iron pans that have been sprinkled with flour4 ,prick the top of each rusk with a fork1 and set them by the fire to rise again for half an hour or more4 ,when they are perfectly light1 bake them in a moderate oven4 ,they are best when fresh4 ,you can convert them into what are called ,hard ,rusks1 or ,tops and ,bottoms1 by splitting them in half1 and putting them again into the oven to harden and crisp4 ,,milk ,,biscuit4 ,cut up three quarters of a pound of butter in a quart of milk1 and set it near the fire to warm1 till the butter becomes soft2 then with a knife1 mix it thoroughly with the milk1 and set it away to cool4 ,afterwards stir in two wine glasses of strong fresh yeast1 and add by degrees as much sifted flour as will make a dough just stiff enough to roll out4 ,as soon as it is mixed1 roll it into a thick sheet1 and cut it out into round cakes with the edge of a tumbler or a wine glass4 ,sprinkle a large iron pan with flour2 lay the biscuits in it1 cover it and set it to rise near the fire4 ,when the biscuits are quite light1 knead each one separately2 prick them with a fork1 and set them again in a warm place for about half an hour4 ,when they are light again1 bake them in a moderate oven4 ,they should be eaten fresh1 and pulled open with the fingers1 as splitting them with a knife will make them heavy4 ,,white ,,gingerbread4 ,sift two pounds of flour into a deep pan1 and rub into it three quarters of a pound of butter2 then mix in a pound of common white sugar powdered2 and three table-spoonfuls of the best white ginger4 ,having beaten four eggs very light1 mix them gradually with the other ingredients in the pan1 and add a small tea-spoonful of pearl-ash melted in a wine glass of warm milk4 ,stir the whole as hard as possible4 ,flour your paste-board2 lay the lump of dough upon it1 and roll it out into a sheet an inch thick2 adding more flour if necessary4 ,butter a large shallow square pan4 ,lay the dough into it1 and bake it in a moderate oven4 ,when cold1 cut it into squares4 ,or you may cut it out into separate cakes with a jagging iron1 previous to baking4 ,you must be careful not to lay them too close together in the pan1 lest they run into each other4 ,,common ,,gingerbread4 ,cut up a pound of butter in a quart of ,west ,india molasses1 which must be perfectly sweet2 if it is in the least sour1 use sugar house molasses instead4 ,warm it slightly1 just enough to melt the butter4 ,crush with the rolling-pin1 on the paste-board1 half a pound of brown sugar1 and add it by degrees to the molasses and butter2 then stir in a tea-cup full of powdered ginger1 a large tea-spoonful of powdered cloves1 and a table-spoonful of powdered cinnamon4 ,add gradually sufficient flour to make a dough stiff enough to roll out easily2 and lastly1 a small tea-spoonful of pearl-ash melted in a little warm water4 ,mix and stir the dough very hard with a spaddle1 or a wooden spoon2 but do not knead it4 ,then divide it with a knife into equal portions2 and1 having floured your hands1 roll it out on the paste-board into long even strips4 ,place them in shallow tin pans1 that have been buttered2 either laying the strips side by side in straight round sticks1 7uniting them at both ends17 or coil them into rings one within another1 as you see them at the cake shops4 ,bake them in a brisk oven1 taking care that they do not burn2 gingerbread scorching sooner than any other cake4 ,to save time and trouble1 you may roll out the dough into a sheet near an inch thick1 and cut it into round flat cakes with a tin cutter1 or with the edge of a tumbler4 ,ground ginger loses much of its strength by keeping4 ,therefore it will be frequently found necessary to put in more than the quantity given in the receipt4 ,,gingerbread ,,nuts4 ,rub half a pound of butter into a pound and a half of sifted flour2 and mix in half a pound of brown sugar1 crushed fine with the rolling-pin4 ,add two large table-spoonfuls of ginger1 a tea-spoonful of powdered cloves1 and a tea-spoonful of powdered cinnamon4 ,stir in a pint of molasses1 and the grated peel of a large lemon1 but not the juice1 as you must add at the last1 a very small tea-spoonful of pearl-ash dissolved in a little lukewarm water1 and pearl-ash entirely destroys the taste of lemon-juice and of every other acid4 ,stir the whole mixture very hard with a spaddle or with a wooden spoon1 and make it into a lump of dough just stiff enough to roll out into a sheet about half an inch thick4 ,cut it out into small cakes about the size of a quarter dollar2 or make it up1 with your hands well floured1 into little round balls1 flattening them on the top4 ,lay them in buttered pans1 and bake them in a moderate oven4 ,they will keep several weeks4 ,,franklin ,,cake4 ,mix together a pint of molasses1 and half a pint of milk1 and cut up in it half a pound of butter4 ,warm them just enough to melt the butter1 and then stir in six ounces of brown sugar2 adding three table-spoonfuls of ginger1 a table-spoonful of powdered cinnamon1 a tea-spoonful of powdered cloves1 and a grated nutmeg4 ,beat seven eggs very light1 and stir them gradually into the mixture1 in turn with a pound and two ounces of flour4 ,add1 at the last1 the grated peel and juice of two large lemons or oranges2 or twelve drops of essence of lemon1 there being no pearl-ash in this gingerbread4 ,stir the mixture very hard2 put it into little queen cake tins1 well buttered2 and bake it in a moderate oven4 ,it is best the second day1 and will keep soft a week4 ,,ginger ,,plum ,,cake4 ,stone a pound and a half of raisins1 and cut them in two4 ,wash and dry half a pound of currants4 ,sift into a pan two pounds of flour4 ,put into another pan a pound of brown sugar1 7rolled fine17 and cut up in it a pound of fresh butter4 ,stir the butter and sugar to a cream1 and add to it two table-spoonfuls of the best ginger2 one table-spoonful of powdered cinnamon2 and one of powdered cloves4 ,then beat six eggs very light1 and add them gradually to the butter and sugar1 in turn with the flour and a quart of molasses4 ,lastly1 stir in a tea-spoonful of pearl-ash dissolved in a little vinegar1 and add by degrees the fruit1 which must be well dredged with flour4 ,stir all very hard2 put the mixture into a buttered pan1 and bake it in a moderate oven4 ,take care not to let it burn4 ,,molasses ,,candy4 ,mix a pound of the best brown sugar with two quarts of ,west ,india molasses1 7which must be perfectly sweet17 and boil it in a preserving kettle over a moderate fire for three hours1 skimming it well1 and stirring it frequently after the scum has ceased to rise2 taking care that it does not burn4 ,have ready the grated rind and the juice of three lemons1 and stir them into the molasses after it has boiled about two hours and a half2 or you may substitute a large tea-spoonful of strong essence of lemon4 ,the flavour of the lemon will all be boiled out if it is put in too soon4 ,the mixture should boil at least three hours1 that it may be crisp and brittle when cold4 ,if it is taken off the fire too soon1 or before it has boiled sufficiently1 it will not congeal1 but will be tough and ropy1 and must be boiled over again4 ,it will cease boiling of itself when it is thoroughly done4 ,then take it off the fire2 have ready a square tin pan2 put the mixture into it1 and set it away to cool4 ,you may make molasses candy with almonds blanched and slit into pieces2 stir them in by degrees after the mixture has boiled two hours and a half4 ,or you may blanch a quart of ground-nuts and put them in instead of the almonds4 ,,nougat4 ,blanch a pound of shelled sweet almonds2 and with an almond cutter1 or a sharp penknife1 split each almond into five slips4 ,spread them over a large dish1 and place them in a gentle oven4 ,powder a pound of the finest loaf-sugar1 and put it into a preserving pan without a drop of water4 ,set it on a chafing-dish over a slow fire1 or on a hot stove1 and stir it with a wooden spoon till the boat has entirely dissolved it4 ,then take the almonds out of the oven1 and mix with them the juice of two or three lemons4 ,put them into the sugar a few at a time1 and let them simmer till it becomes a thick stiff paste1 stirring it hard all the while4 ,have ready a mould1 or a square tin pan1 greased all over the inside with sweet oil2 put the mixture into it2 smooth it evenly1 and set it in a cold place to harden4 ,,lemon ,,drops4 ,squeeze some lemon-juice into a pan4 ,pound in a mortar some of the best loaf-sugar1 and then sift it through a very fine sieve4 ,mix it with the lemon-juice1 making it so thick that you can scarcely stir it4 ,put it into a porcelain sauce-pan1 set it on hot coals1 and stir it with a wooden spoon five minutes or more4 ,then take off the pan1 and with the point of a knife drop the liquid on writing paper4 ,when cold1 the drops will easily come off4 ,peppermint drops may be made as above1 substituting for the lemon-juice essence of peppermint4 ,,warm ,,cakes ,,for ,,breakfast ,,and ,,tea4 ,,buckwheat ,,cakes4 ,take a quart of buckwheat meal1 mix with it a tea-spoonful of salt1 and add a handful of ,indian meal4 ,pour a large table-spoonful of the best brewer's yeast into the centre of the meal4 ,then mix it gradually with cold water till it becomes a batter4 ,cover it1 put it in a warm place and set it to rise2 it will take about three hours4 ,when it is quite light1 and covered with bubbles1 it is fit to bake4 ,put your griddle over the fire1 and let it get quite hot before you begin4 ,grease it well with a piece of butter tied in a rag4 ,then dip out a large ladle full of the batter and bake it on the griddle2 turning it with a broad wooden paddle4 ,let the cakes be of large size1 and even at the edges4 ,ragged edges to batter cakes look very badly4 ,butter them as you take them off the griddle4 ,put several on a plate1 and cut them across in six pieces4 ,grease the griddle anew1 between baking each cake4 ,if your batter has been mixed over night and is found to be sour in the morning1 melt in warm water a piece of pearl-ash the size of a grain of corn1 or a little larger2 stir it into the batter2 let it set half an hour1 and then bake it4 ,the pearl-ash will remove the sour taste1 and increase the lightness of the cakes4 ,,flannel ,,cakes4 ,put a table-spoonful of butter into a quart of milk1 and warm them together till the butter has melted2 then stir it well1 and set it away to cool4 ,beat five eggs as light as possible1 and stir them into the milk in turn with three pints of sifted flour2 add a small tea-spoonful of salt1 and a large table-spoonful and a half of the best fresh yeast4 ,set the pan of batter near the fire to rise2 and if the yeast is good1 it will be light in three hours4 ,then bake it on a griddle in the manner of buckwheat cakes4 ,send them to table hot1 and cut across into four pieces4 ,this batter may be baked in waffle-irons4 ,if so1 send to table with the cakes powdered white sugar and cinnamon4 ,,indian ,,batter ,,cakes4 ,mix together a quart of sifted ,indian meal1 7the yellow meal is best for all purposes17 and a handful of wheat flour4 ,warm a quart of milk1 and stir into it a small tea-spoonful of salt1 and two large table-spoonfuls of the best fresh yeast4 ,beat three eggs very light1 and stir them gradually into the milk in turn with the meal4 ,cover it1 and set it to rise for three or four hours4 ,when quite light1 bake it on a griddle in the manner of buckwheat cakes4 ,butter them1 cut them across1 and send them to table hot1 with molasses in a sauce-boat4 ,if the batter should chance to become sour before it is baked1 stir in about a salt-spoonful of pearl-ash dissolved in a little lukewarm water2 and let it set half an hour longer before it is baked4 ,,indian ,,mush ,,cakes4 ,pour into a pan three pints of cold water1 and stir gradually into it a quart of sifted ,indian meal which has been mixed with half a pint of wheat flour1 and a small tea-spoonful of salt4 ,give it a hard stirring at the last4 ,have ready a hot griddle1 and bake the batter immediately1 in cakes about the size of a saucer4 ,send them to table piled evenly1 but not cut4 ,eat them with butter or molasses4 ,this is the most economical and expeditious way of making soft ,indian cakes2 but it cannot be recommended as the best4 ,it will be some improvement to mix the meal with milk rather than water4 ,,johnny ,,cake4 ,sift a quart of ,indian meal into a pan2 make a hole in the middle1 and pour in a pint of warm water4 ,mix the meal and water gradually into a batter1 adding a small tea-spoonful of salt4 ,beat it very hard1 and for a long time1 till it becomes quite light4 ,then spread it thick and even on a stout piece of smooth board4 ,place it upright on the hearth before a clear fire1 with a flat iron or something of the sort to support the board behind1 and bake it well4 ,cut it into squares1 and split and butter them hot4 ,,indian ,,flappers4 ,have ready a pint of sifted ,indian meal1 mixed with a handful of wheat flour1 and a small tea-spoonful of salt4 ,beat four eggs very light1 and stir them by degrees into a quart of milk1 in turn with the meal4 ,they can be made in a very short time1 and should be baked as soon as mixed1 on a hot griddle2 allow a large ladle full of batter to each cake1 and make them all of the same size4 ,send them to table hot1 buttered and cut in half4 ,,indian ,,muffins4 ,sift and mix together a pint and a half of yellow ,indian meal1 and a handful of wheat flour4 ,melt a quarter of a pound of fresh butter in a quart of milk4 ,beat four eggs very light1 and stir into them alternately 7a little at a time of each7 the milk when it is quite cold1 and the meal2 adding a small tea-spoonful of salt4 ,the whole must be beaten long and hard4 ,then butter some muffin rings2 set them on a hot griddle1 and pour some of the batter into each4 ,send the muffins to table hot1 and split them by pulling them open with your fingers1 as a knife will make them heavy4 ,eat them with butter1 molasses or honey4 ,,water ,,muffins4 ,put four table-spoonfuls of fresh strong yeast into a pint of lukewarm water4 ,add a little salt2 about a small tea-spoonful2 then stir in gradually as much sifted flour as will make a thick batter4 ,cover the pan1 and set it in a warm place to rise4 ,when it is quite light1 and your griddle is hot1 grease and set your muffin rings on it2 having first buttered them round the inside4 ,dip out a ladle full of the batter for each ring1 and bake them over a quick fire4 ,send them to table hot1 and split them by pulling open with your hands4 ,,common ,,muffins4 ,having melted three table-spoonfuls of fresh butter in three pints of warm milk1 set it away to cool4 ,then beat three eggs as light as possible1 and stir them gradually into the milk when it is quite cold2 adding a tea-spoonful of salt4 ,stir in by degrees enough of sifted flour to make a batter as thick as you can conveniently beat it2 and lastly1 add two table-spoonfuls of strong fresh yeast from the brewery4 ,cover the batter and set it in a warm place to rise4 ,it should be light in about three hours4 ,having heated your griddle1 grease it with some butter tied in a rag2 grease your muffin rings round the inside1 and set them on the griddle4 ,take some batter out of the pan with a ladle or a large spoon1 pour it lightly into the rings1 and bake the muffins of a light brown4 ,when done1 break or split them open with your fingers2 butter them and send them to table hot4 ,,soda ,,biscuits4 ,melt half a pound of butter in a pint of warm milk1 adding a tea-spoonful of soda2 and stir in by degrees half a pound of sugar4 ,then sift into a pan two pounds of flour2 make a hole in the middle2 pour in the milk1 c41 and mix it with the flour into a dough4 ,put it on your paste-board1 and knead it long and hard till it becomes very light4 ,roll it out into a sheet half an inch thick4 ,cut it into little round cakes with the top of a wine glass1 or with a tin cutter of that size2 prick the tops2 lay them on tins sprinkled with flour1 or in shallow iron pans2 and bake them of a light brown in a quick oven2 they will be done in a few minutes4 ,these biscuits keep very well4 ,a ,,sally ,,lunn4 ,this cake is called after the inventress4 ,sift into a pan a pound and a half of flour4 ,make a hole in the middle1 and put in two ounces of butter warmed in a pint of milk1 a salt-spoonful of salt1 three well-beaten eggs1 and two table-spoonfuls of the best fresh yeast4 ,mix the flour well into the other ingredients1 and put the whole into a square tin pan that has been greased with butter4 ,cover it1 set it in a warm place1 and when it is quite light1 bake it in a moderate oven4 ,send it to table hot1 and eat it with butter4 ,or1 you may bake it on a griddle1 in small muffin rings1 pulling the cakes open and buttering them when brought to table4 ,,short ,,cakes4 ,rub three quarters of a pound of fresh butter into a pound and a half of sifted flour2 and make it into a dough with a little cold water4 ,roll it out into a sheet half an inch thick1 and cut it into round cakes with the edge of a tumbler4 ,prick them with a fork2 lay them in a shallow iron pan sprinkled with flour1 and bake them in a moderate oven till they are brown4 ,send them to table hot2 split and butter them4 ,,tea ,,biscuit4 ,melt a quarter of a pound of fresh butter in a quart of warm milk1 and add a salt-spoonful of salt4 ,sift two pounds of flour into a pan1 make a hole in the centre1 and put in three table-spoonfuls of the best brewer's yeast4 ,add the milk and butter and mix it into a stiff paste4 ,cover it and set it by the fire to rise4 ,when quite light1 knead it well1 roll it out an inch thick1 and cut it into round cakes with the edge of a tumbler4 ,prick the top of each with a fork2 lay them in buttered pans and bake them light brown4 ,send them to table warm1 and split and butter them4 ,,rice ,,cakes4 ,pick and wash half a pint of rice1 and boil it very soft4 ,then drain it1 and let it get cold4 ,sift a pint and a half of flour over the pan of rice1 and mix in a quarter of a pound of butter that has been warmed by the fire1 and a salt-spoonful of salt4 ,beat five eggs very light1 and stir them gradually into a quart of milk4 ,beat the whole very hard1 and bake it in muffin rings1 or in waffle-irons4 ,send them to table hot1 and eat them with butter1 honey1 or molasses4 ,you may make these cakes of rice flour instead of mixing together whole rice and wheat flour4 ,,cream ,,cakes4 ,having beaten three eggs very light1 stir them into a quart of cream alternately with a quart of sifted flour2 and add one wine glass of strong yeast1 and a salt-spoon of salt4 ,cover the batter1 and set it near the fire to rise4 ,when it is quite light1 stir in a large table-spoonful of butter that has been warmed by the fire4 ,bake the cakes in muffin rings1 and send them to table hot1 split with your fingers1 and buttered4 ,,french ,,rolls4 ,sift a pound of flour into a pan1 and rub into it two ounces of butter2 mix in the whites only of three eggs1 beaten to a stiff froth1 and a table-spoonful of strong yeast2 add sufficient milk to make a stiff dough1 and a salt-spoonful of salt4 ,cover it and set it before the fire to rise4 ,it should be light in an hour4 ,then put it on a paste-board1 divide it into rolls1 or round cakes2 lay them in a floured square pan1 and bake them about ten minutes in a quick oven4 ,,common ,,rolls4 ,sift two pounds of flour into a pan1 and mix with it a tea-spoonful of salt4 ,warm together a jill of water and a jill of milk4 ,make a hole in the middle of the pan of flour2 mix with the milk and water a jill of the best yeast1 and pour it into the hole4 ,mix into the liquid enough of the surrounding flour to make a thin batter1 which you must stir till quite smooth and free from lumps4 ,then strew a handful of flour over the top1 and set it in a warm1 place to rise for two hours or more4 ,when it is quite light1 and has cracked on the top1 make it into a dough with some more milk and water4 ,knead it well for ten minutes4 ,cover it1 and set it again to rise for twenty minutes4 ,then make the dough into rolls or round balls4 ,bake them in a square pan1 and send them to table hot1 cut in three1 buttered and put together again4 ,,bread4 ,take one peck or two gallons of fine wheat flour1 and sift it into a kneading trough1 or into a small clean tub1 or a large broad earthen pan2 and make a deep hole in the middle of the heap of flour1 to begin the process by what is called setting a sponge4 ,have ready half a pint of warm water1 which in summer should be only lukewarm1 but even in winter it must not be hot or boiling1 and stir it well into half a pint of strong fresh yeast2 7if the yeast is home-made you must use from three quarters to a whole pint27 then pour it into the hole in the middle of the flour4 ,with a spoon work in the flour round the edges of the liquid1 so as to bring in by degrees sufficient flour to form a thin batter1 which must be well stirred about1 for a minute or two4 ,then take a handful of flour1 and scatter it thinly over the top of this batter1 so as to cover it entirely4 ,lay a warmed cloth over the whole1 and set it to rise in a warm place2 in winter put it nearer the fire than in summer4 ,when the batter has risen so as to make cracks in the flour on the top1 scatter over it three or four table-spoonfuls 7not more7 of fine salt1 and begin to form the whole mass into a dough2 commencing round the hole containing the batter1 and pouring as much soft water as is necessary to make the flour mix with the batter2 the water must never be more than lukewarm4 ,when the whole is well mixed1 and the original batter which is to give fermentation to the dough is completely incorporated with it1 knead it hard1 turning it over1 pressing it1 folding it1 and working it thoroughly with your clenched hands for twenty minutes or half an hour2 or till it becomes perfectly light and stiff4 ,the goodness of bread depends much on the kneading1 which to do well requires strength and practice4 ,when it has been sufficiently worked1 form the dough into a lump in the middle of the trough or pan1 and scatter a little dry flour thinly over it2 then cover it1 and set it again in a warm place to undergo a farther fermentation2 for which1 if all has been done rightly1 about twenty minutes or half an hour will be sufficient4 ,the oven should be hot by the time the dough has remained twenty minutes in the lump4 ,if it is a brick oven it should be heated by faggots or small light wood1 allowed to remain in till burnt down into coals4 ,when the bread is ready1 clear out the coals1 and sweep and wipe the floor of the oven clean4 ,introduce nothing wet into the oven1 as it may crack the bricks when they are hot4 ,try the heat of the bottom by throwing in some flour2 and if it scorches and burns black1 do not venture to put in the bread till the oven has had time to become cooler4 ,put the dough on the paste-board1 7which must be sprinkled with flour17 and divide it into loaves1 forming them of a good shape4 ,place them in the oven1 and close up the door1 which you may open once or twice to see how the bread is going on4 ,the loaves will bake in from two hours and a half to three hours1 or more1 according to their size4 ,when the loaves are done1 wrap each in a clean coarse towel1 and stand them up on end to cool slowly4 ,it is a good way to have the cloths previously made damp by sprinkling them plentifully with water1 and letting them lie awhile rolled up tightly4 ,this will make the crust of the bread less dry and hard4 ,bread should be kept always wrapped in a cloth1 and covered from the air in a box or basket with a close lid4 ,unless you have other things to bake at the same time1 it is not worth while to heat a brick oven for a small quantity of bread4 ,two or three loaves can be baked very well in a stove1 7putting them into square iron pans17 or in a ,dutch oven4 ,footnote3 ,if you bake bread in a ,dutch oven1 take off the lid when the loaf is done1 and let it remain in the oven uncovered for a quarter of an hour4 ,if the bread has been mixed over night 7which should never be done in warm weather7 and is found1 on tasting it1 to be sour in the morning1 melt a tea-spoonful of pearl-ash in a little milk-warm water1 and sprinkle it over the dough2 let it set half an hour1 and then knead it4 ,this will remove the acidity1 and rather improve the bread in lightness4 ,if dough is allowed to freeze it is totally spoiled4 ,all bread that is sour1 heavy1 or ill-baked is not only unpalatable1 but extremely unwholesome1 and should never be eaten4 ,these accidents so frequently happen when bread is made at home by careless1 unpractised or incompetent persons1 that families who live in cities or towns will generally risk less and save more1 by obtaining their bread from a professional baker4 ,if you like a little ,indian in your wheat bread1 prepare rather a larger quantity of warm water for setting the sponge2 stirring into the water1 while it is warming1 enough of sifted ,indian meal to make it like thin gruel4 ,warm water that has had pumpkin boiled in it is very good for bread4 ,strong fresh yeast from the brewery should always be used in preference to any other4 ,if the yeast is home-made1 or not very strong and fresh1 double or treble the quantity mentioned in the receipt will be necessary to raise the bread4 ,on the other hand1 if too much yeast is put in1 the bread will be disagreeably bitter4 ,footnote3 ,if you are obliged from its want of strength to put in a large quantity of yeast1 mix with it two or three handfuls of bran2 add the warm water to it1 and then strain it through a sieve or cloth2 or you may correct the bitterness by putting in a few bits of charcoal and then straining it4 ,you may take off a portion of the dough that has been prepared for bread1 make it up into little round cakes or rolls1 and bake them for breakfast or tea4 ,,bran ,,bread4 ,sift into a pan three quarts of unbolted wheat meal4 ,stir a jill of strong yeast1 and a jill of molasses into a quart of soft water1 7which must be warm but not hot17 and add a small tea-spoonful of pearl-ash1 or sal-aratus4 ,make a hole in the heap of flour1 pour in the liquid1 and proceed in the usual manner of making bread4 ,this quantity may be made into two loaves4 ,bran bread is considered very wholesome2 and is recommended to persons afflicted with dyspepsia4 ,,rye ,,and ,,indian ,,bread4 ,sift two quarts of rye1 and two quarts of ,indian meal1 and mix them well together4 ,boil three pints of milk2 pour it boiling hot upon the meal2 add two tea-spoonfuls of salt1 and stir the whole very hard4 ,let it stand till it becomes of only a lukewarm heat1 and then stir in half a pint of good fresh yeast2 if from the brewery and quite fresh1 a smaller quantity will suffice4 ,knead the mixture into a stiff dough1 and set it to rise in a pan4 ,cover it with a thick cloth that has been previously warmed1 and set it near the fire4 ,when it is quite light1 and has cracked all over the top1 make it into two loaves1 put them into a moderate oven1 and bake them two hours and a half4 ,,common ,,yeast4 ,put a large handful of hops into two quarts of boiling water1 which must then be set on the fire again1 and boiled twenty minutes with the hops4 ,have ready in a pan three pints of sifted flour2 strain the liquid1 and pour half of it on the flour4 ,let the other half stand till it becomes cool1 and then mix it gradually into the pan with the flour1 c4 ,then stir into it half a pint of good strong yeast1 fresh from the brewery if possible2 if not1 use some that was left of the last making4 ,you may increase the strength by stirring into your yeast before you bottle it1 four or five large tea-spoonfuls of brown sugar1 or as many table-spoonfuls of molasses4 ,put it into clean bottles1 and cork them loosely till the fermentation is over4 ,next morning put in the corks tightly1 and set the bottles in a cold place4 ,when you are going to bottle the yeast it will be an improvement to place two or three raisins at the bottom of each bottle4 ,it is best to make yeast very frequently2 as1 with every precaution1 it will scarcely keep good a week1 even in cold weather4 ,if you are apprehensive of its becoming sour1 put into each bottle a lump of pearl-ash the size of a hazle-nut4 ,,bran ,,yeast4 ,mix a pint of wheat bran1 and a handful of hops with a quart of water1 and boil them together about twenty minutes4 ,then strain it through a sieve into a pan2 when the liquid becomes only milk-warm1 stir into it four table-spoonfuls of brewer's yeast1 and two of brown sugar1 or four of molasses4 ,put it into a wooden bowl1 cover it1 and set it near the fire for four or five hours4 ,then bottle it1 and cork it tightly next day4 ,,pumpkin ,,yeast4 ,pare a fine ripe pumpkin1 and cut it into pieces4 ,put them into a kettle with a large handful of hops1 and as much water as will cover them4 ,boil them till the pumpkin is soft enough to pass through a cullender4 ,having done this1 put the pulp into a stone jar1 adding half a pint of good strong yeast to set it into a fermentation4 ,the yeast must be well stirred into the pumpkin4 ,leave the jar uncovered till next day2 then secure it lightly with a cork4 ,if pumpkin yeast is well made1 and of a proper consistence1 neither too thick nor too thin1 it will keep longer than any other4 ,,baker',s ,,yeast4 ,to a gallon of soft water put two quarts of wheat bran1 one quart of ground malt1 7which may be obtained from a brewery17 and two handfuls of hops4 ,boil them together for half an hour4 ,then strain it through a sieve1 and let it stand till it is cold2 after which put to it two large tea-cups of molasses1 and half a pint of strong yeast4 ,pour it into a stone jug1 and let it stand uncorked till next morning4 ,then pour off the thin liquid from the top1 and cork the jug tightly4 ,when you are going to use the yeast1 if it has been made two or three days1 stir in a little pearl-ash dissolved in warm water1 allowing a lump the size of a hickory-nut to a pint of yeast4 ,this will correct any tendency to sourness1 and make the yeast more brisk4 ,,to ,,make ,,butter4 ,scald your milk pans every day after washing them2 and let them set till the water gets cold4 ,then wipe them with a clean cloth4 ,fill them all with cold water half an hour before milking time1 and do not pour it out till the moment before you are ready to use the pans4 ,unless all the utensils are kept perfectly sweet and nice1 the cream and butter will never be good4 ,empty milk-pans should stand all day in the sun4 ,when you have strained the milk into the pans1 7which should be broad and shallow17 place them in the spring-house1 setting them down in the water4 ,after the milk has stood twenty-four hours1 skim off the cream1 and deposits it in a large deep earthen jar1 commonly called a crock1 which must be kept closely covered1 and stirred up with a stick at least twice a day1 and whenever you add fresh cream to it4 ,this stirring is to prevent the butter from being injured by the skin that will gather over the top of the cream4 ,you should churn at least twice a week1 for if the cream is allowed to stand too long1 the butter will inevitably have a odd taste4 ,add to the cream the strippings of the milk4 ,butter of only two or three days gathering is the best4 ,with four or five good cows1 you may easily manage to have a churning every three days4 ,if your dairy is on a large scale1 churn every two days4 ,have your churn very clean1 and rinse and cool it with cold water4 ,a barrel churn is best2 though a small upright one1 worked by a staff or dash1 will do very well where there are but one or two cows4 ,strain the cream from the crock into the churn1 and put on the lid4 ,move the handle slowly in warm weather1 as churning too fast will make the butter soft4 ,when you find that the handle moves heavily and with great difficulty1 the butter has come2 that is1 it has separated from the thin fluid and gathered into a lump1 and it then is not necessary to churn any longer4 ,take it out with a wooden ladle1 and put it into a small tub or pail4 ,squeeze and press it hard with the ladle1 to get out all that remains of the milk4 ,add a little salt1 and then squeeze and work ,it for a long time4 ,if any of the milk is allowed to remain in1 it will speedily turn sour and spoil the butter4 ,set it away in a cool place for three hours1 and then work it over again4 ,footnote3 ,a marble slab or table will be found of great advantage in working and making up butter4 ,wash it in cold water2 weigh it2 make it up into separate pounds1 smoothing1 and shaping it2 and clap each pound on your wooden butter print1 dipping the print every time in cold water4 ,spread a clean linen cloth on a bench in the spring-house2 place the butter on it1 and let it set till it becomes perfectly hard4 ,then wrap each pound in a separate piece of linen that has been dipped in cold water4 ,pour the buttermilk into a clean crock1 and place it in the spring-house1 with a saucer to dip it out with4 ,keep the pot covered4 ,the buttermilk will be excellent the first day2 but afterwards it will become too thick and sour4 ,winter buttermilk is never very palatable4 ,before you put away the churn1 wash and scald it well2 and the day that you use it again1 keep it for an hour or more filled with cold water4 ,in cold weather1 churning is a much more tedious process than in summer1 as the butter will be longer coming4 ,it is best then to have the churn in a warm room1 or near the fire4 ,if you wish to prepare the butter for keeping a long time1 take it after it has been thoroughly well made1 and pack it down tightly into a large jar4 ,you need not in working it1 add more salt than if the butter was to be eaten immediately4 ,but preserve it by making a brine of fine salt1 dissolved in water4 ,the brine must be strong enough to bear up an egg on the surface without sinking4 ,strain the brine into the jar1 so as to be about two inches above the butter4 ,keep the jar closely covered1 and set it in a cool place4 ,when you want any of the butter for use1 take it off evenly from the top2 so that the brine may continue to cover it at a regular depth4 ,this receipt for making butter is according to the method in use at the best farm-houses in ,pennsylvania1 and if exactly followed will be found very good4 ,the badness of butter is generally owing to carelessness or mismanagement2 to keeping the cream too long without churning2 to want of cleanliness in the utensils2 to not taking the trouble to work it sufficiently2 or to the practice of salting it so profusely as to render it unpleasant to the taste1 and unfit for cakes or pastry4 ,all these causes of bad butter are inexcusable1 and can easily be avoided4 ,unless the cows have been allowed to feed where there are bitter weeds or garlic1 the milk cannot naturally have any disagreeable taste1 and therefore the fault of the butter must be the fault of the maker4 ,of course1 the cream is much richer where the pasture is fine and luxuriant2 and in winter1 when the cows have only dry food1 the butter must be consequently whiter and more insipid than in the grazing season4 ,still1 if properly made1 even winter butter cannot taste badly4 ,many economical housekeepers always buy for cooking1 butter of inferior quality4 ,this is a foolish practice2 as when it is bad1 the taste will predominate through all attempts to disguise it1 and render every thing unpalatable with which it is combined4 ,as the use of butter is designed to improve and not to spoil the flavour of cookery1 it is better to omit it altogether1 and to substitute something else1 unless you can procure that which is good4 ,lard1 suet1 beef-drippings1 and sweet oil1 may be used in the preparation of various dishes2 and to eat with bread or warm cakes1 honey1 molasses1 or stewed fruit1 c1 are far superior to bad butter4 ,,cheese4 ,in making good cheese1 skim milk is never used4 ,the milk should either be warm from the cow or heated to that temperature over the fire4 ,when the rennet is put in1 the heat of the milk should be from #ij to #if degrees4 ,three quarts of milk will yield1 on an average1 about a pound of cheese4 ,in infusing the rennet1 allow a quart of lukewarm water1 and a table-spoonful of salt to a piece about half the size of your hand4 ,the rennet must soak all night in the water before it can be fit for use4 ,in the morning 7after taking as much of it as you want7 put the rennet water into a bottle and cork it tightly4 ,it will keep the better for adding to it a wine glass of brandy4 ,if too large a proportion of rennet is mixed with the milk1 the cheese will be tough and leathery4 ,to make a very good cheese1 take three buckets of milk warm from the cow1 and strain it immediately into a large tub or kettle4 ,stir into it half a tea-cupful of infusion of rennet or rennet-water2 and having covered it1 set it in a warm place for about half an hour1 or till it becomes a firm curd4 ,cut the curd into squares with a large knife1 or rather with a wooden slitting-dish1 and let it stand about fifteen minutes4 ,then break it up fine with your hands1 and let it stand a quarter of an hour longer4 ,then pour off from the top as much of the whey as you can2 tie up the curd in a linen cloth or bag1 and hang it up to drain out the remainder of the whey2 setting a pan under it to catch the droppings4 ,after all the whey is drained out1 put the curd into the cheese-tray1 and cut it again into slices2 chop it coarse2 put a cloth about it2 place it in the cheese-hoop or mould1 and set it in the screw press for half an hour1 pressing it hard4 ,footnote3 ,if you are making cheese on a small scale1 and have not a regular press1 put the curd 7after you have wrapped it in a cloth7 into a small circular wooden box or tub with numerous holes bored in the bottom2 and with a lid that fits the inside exactly4 ,lay heavy weights on the lid in such a manner as to press evenly all over4 ,then take it out2 chop the curd very fine2 add salt to your taste2 and put it again into the cheese-hoop with a cloth about it1 and press it again4 ,you must always wet the cloth all over to prevent its sticking to the cheese1 and tearing the surface4 ,let it remain in the press till next morning1 when you must take it out and turn it2 then wrap it in a clean wet cloth1 and replace it in the press1 where it must remain all day4 ,on the following morning again take out the cheese2 turn it1 renew the cloth1 and put it again into the press4 ,three days pressing will be sufficient4 ,when you finally take it out of the press1 grease the cheese all over with lard1 and put it on a clean shelf in a dry dark room1 or in a wire safe4 ,wipe1 grease1 and turn it carefully every day4 ,if you omit this a single day the cheese will spoil4 ,keep the shelf perfectly clean1 and see that the cheese does not stick to it4 ,when the cheese becomes firm1 you may omit the greasing2 but continue to rub it all over every day with a clean dry cloth4 ,continue this for five or sis weeks2 the cheese will then be fit to eat4 ,the best time for making cheese is when the pasture is in perfection4 ,you may enrich the colour of the cheese by a little anatto or arnotta2 of which procure a small quantity from the druggist1 powder it1 tie it in a muslin rag1 and hold it in the warm milk1 7after it is strained17 pressing out the colouring matter with your fingers1 as laundresses press their indigo or blue rag in the tub of water4 ,anatto is perfectly harmless4 ,after they begin to dry1 7or ripen1 as it is called17 it is the custom in some dairy-farms1 to place the cheeses in the haystack1 and keep them there among the hay for five or six weeks4 ,this is said greatly to improve their consistence and flavour4 ,cheeses are sometimes ripened by putting them every day in fresh grass4 ,,sage ,,cheese4 ,take some of the young top leaves of the sage plant1 and pound them in a mortar till you have extracted the juice4 ,put the juice into a bowl1 wipe out the mortar1 put in some spinach leaves1 and pound them till you have an equal quantity of spinach juice4 ,mix the two juices together1 and stir them into the warm milk immediately after you have put in the rennet4 ,you may use sage juice alone2 but the spinach will greatly improve the colour2 besides correcting the bitterness of the sage4 ,,stilton ,,cheese4 ,having strained the morning's milk1 and skimmed the cream from the milk of the preceding evening1 mix the cream and the new milk together while the latter is quite warm1 and stir in the rennet-water4 ,when the curd has formed1 you must not break it up1 7as is done with other cheese17 but take it out all at once with a wooden skimming dish1 and place it on a sieve to drain gradually4 ,while it is draining1 keep pressing it gently till it becomes firm and dry4 ,then lay a clean cloth at the bottom of a wooden cheese-hoop or mould1 which should have a few small holes bored in the bottom4 ,the cloth must be large enough for the end to turn over the top again1 after the curd is put in4 ,place it in the press for two hours2 turn it1 7putting a clean cloth under it17 and press it again for six or eight hours4 ,then turn it again1 rub the cheese all over with salt1 and return it to the press for fourteen hours4 ,should the edges of the cheese project1 they must be pared off4 ,when you take it finally out of the press1 bind it round tightly with a cloth1 7which must be changed every day when you turn the cheese17 and set it on a shelf or board4 ,continue the cloths till the cheese is firm enough to support itself2 rubbing or brushing the outside every day when you turn it4 ,after the cloths are left off1 continue to brush the cheese every day for two or three months2 during which time it may be improved by keeping it covered all round1 under and over1 with grass1 which must be renewed every day1 and gathered when quite dry after the dew is off4 ,keep the cheese and the grass between two large plates4 ,a ,stilton cheese is generally made of a small size1 seldom larger in circumference than a dinner plate1 and about four or five inches thick4 ,they are usually put up for keeping1 in cases of sheet lead1 fitting them exactly4 ,there is no cheese superior to them in richness and mildness4 ,cream cheeses 7as they are generally called7 may be made in this manner4 ,they are always eaten quite fresh1 while the inside is still somewhat soft4 ,they are made small1 and are sent to table whole1 cut across into triangular slices like a pie or cake4 ,after they become fit to eat1 they will keep good but a day or two1 but they are considered while fresh very delicious4 ,,cottage ,,cheese4 ,this is that preparation of milk vulgarly called ,smear ,case4 ,take a pan of milk that has just began to turn sour2 cover it1 and set it by the fire till it becomes a curd4 ,pour off the whey from the top1 and tie up the curd in a pointed linen bag1 and hang it up to drain2 setting something under it to catch the droppings4 ,do not squeeze it4 ,let it drain all night1 and in the morning put the curd into a pan1 7adding some rich cream17 and work it very fine with a spoon1 chopping and pressing it till about the consistence of a soft bread pudding4 ,to a soup plate of the fine curd put a tea-spoonful of salt2 and a piece of butter about the size of a walnut2 mixing all thoroughly together4 ,having prepared the whole in this manner1 put it into a stone or china vessel2 cover it closely1 and set it in a cold place till tea time4 ,you may make it of milk that is entirely sweet by forming the curd with rennet4 ,a ,,welsh ,,rabbit4 ,toast some slices of bread1 7having cut off the crust17 butter them1 and keep them hot4 ,grate or shave down with a knife some fine mellow cheese3 and1 if it is not very rich1 mix with it a few small bits of butter4 ,put it into a cheese-toaster1 or into a skillet1 and add to it a tea-spoonful of made mustard2 a little cayenne pepper2 and if you choose1 a wine glass of fresh porter or of red wine4 ,stir the mixture over hot coals1 till it is completely dissolved2 and then brown it by holding over it a salamander1 or a red-hot shovel4 ,lay the toast in the bottom and round the sides of a deep dish2 put the melted cheese upon it1 and serve it up as hot as possible1 with dry toast in a separate plate2 and accompanied by porter or ale4 ,this preparation of cheese is for a plain supper4 ,dry cheese is frequently grated on little plates for the tea-table4 ,,to ,,make ,,chocolate ,to each square of a chocolate cake allow three jills1 or a chocolate cup and a half of boiling water4 ,scrape down the chocolate with a knife1 and mix it first to a paste with a small quantity of the hot water2 just enough to melt it in4 ,then put it into a block tin pot with the remainder of the water2 set it on hot coals2 cover it1 and let it boil 7stirring it twice7 till the liquid is one third reduced4 ,supply that third with cream or rich milk2 stir it again1 and take it off the fire4 ,serve it up as hot as possible1 with dry toast1 or dry rusk4 ,it chills immediately4 ,if you wish it frothed1 pour it into the cup1 and twirl round in it the little wooden instrument called a chocolate mill1 till you nave covered the top with foam4 ,,to ,,make ,,tea4 ,in buying tea1 it is best to get it by the box1 of an importer1 that you may be sure of having it fresh1 and unmixed with any that is old and of inferior quality4 ,the box should be kept in a very dry place4 ,if green tea is good1 it will look green in the cup when poured out4 ,black tea should be dark coloured and have a fragrant flowery smell4 ,the best pots for making tea are those of china4 ,metal and ,wedgwood tea-pots by frequent use will often communicate a disagreeable taste to the tea4 ,this disadvantage may be remedied in ,wedgwood ware1 by occasionally boiling the tea-pots in a vessel of hot water4 ,in preparing to make tea1 let the pot be twice scalded from the tea-kettle1 which must be boiling hard at the moment the water is poured on the tea2 otherwise it will be weak and insipid1 even when a large quantity is put in4 ,the best way is to have a chafing dish1 with a kettle always boiling on it1 in the room where the tea is made4 ,it is a good rule to allow two tea-spoonfuls of tea to half a pint or a large cupful of water1 or two tea-spoonfuls for each grown person that is to drink tea1 and one spoonful extra4 ,the pot being twice scalded1 put in the tea1 and pour on the water about ten minutes before you want to fill the cups1 that it may have time to draw or infuse4 ,have hot water in another pot1 to weaken the cups of those that like it so4 ,that the second course of cups may be as strong as the first1 put some tea into a cup just before you sit down to table1 pour on it a very little boiling water1 7just enough to cover it17 set a saucer over it to keep in the steam1 and let it infuse till you have filled all the first cups2 then add it to that already in the tea-pot1 and pour in a little boiling water from the kettle4 ,except that it is less convenient for a large family1 a kettle on a chafing dish is better than an urn1 as the water may be kept longer boiling4 ,in making black tea1 use a larger quantity than of green1 as it is of a much weaker nature4 ,the best black teas in general use are pekoe and pouchong2 the best green teas are imperial1 young hyson1 and gunpowder4 ,,to ,,make ,,coffee4 ,the manner in which coffee is roasted is of great importance to its flavour4 ,if roasted too little1 it will be weak and insipid2 if too much1 the taste will be bitter and unpleasant4 ,to have it very good1 it should be roasted immediately before it is made1 doing no more than the quantity you want at that time4 ,it loses much of its strength by keeping1 even in twenty-four hours after roasting4 ,it should on no consideration be ground till directly before it is made4 ,every family should be provided with a coffee roaster1 which is an iron cylinder to stand before the fire1 and is either turned by a handle1 or wound up like a jack to go of itself4 ,if roasted in an open pot or pan1 much of the flavour evaporates in the process4 ,before the coffee is put into the roaster1 it should be carefully examined and picked1 lest there should be stones or bad grains among it4 ,it should be roasted of a bright brown2 and will be improved by putting among it a piece of butter when about half done4 ,watch it carefully while roasting1 looking at it frequently4 ,a coffee-mill affixed to the wall is far more convenient than one that must he held on the lap4 ,it is best to grind the coffee while warm4 ,allow half a pint of ground coffee to three pints of water4 ,if the coffee is not freshly roasted1 you should put in more4 ,put the water into the tin coffee-pot1 and set it on hot coals2 when it boils1 put in the coffee1 a spoonful at a time1 7stirring it between each spoonful17 and add two or three chips of isinglass1 or the white of an egg4 ,stir it frequently1 till it has risen up to the top in boiling2 then set it a little farther from the fire1 and boil it gently for ten minutes1 or a quarter of an hour2 after which pour in a tea-cup of cold water1 and put it in the corner to settle for ten minutes4 ,scald your silver or china pot1 and transfer the coffee to it2 carefully pouring it off from the grounds1 so as not to disturb them4 ,if coffee is allowed to boil too long1 it will lose much of its strength1 and also become sour4 ,,french ,,coffee4 ,to make coffee without boiling1 you must have a biggin1 the best sort of which is what in ,france is called a ,grecque4 ,they are to be had of various sizes and prices at the tin stores4 ,coffee made in this manner is much less troublesome than when boiled1 and requires no white of egg or isinglass to clear it4 ,the coffee should be freshly roasted and ground4 ,allow two cupfuls of ground coffee to sis cupfuls of boiling water4 ,having first scalded the biggin1 7which should have strainers of perforated tin1 and not of linen17 put in the coffee1 and pour on the water1 which should be boiling hard at the time4 ,shut down the lid1 place the pot near the fire1 and the coffee will be ready as soon as it has all drained through the coarse and fine strainers into the receiver below the spout4 ,scald your china or silver pot1 and pour the coffee into it4 ,but it is best to have a biggin in the form of an urn1 in which the coffee can both be made and brought to table4 ,for what is called milk coffee1--boil the milk or cream separately2 bring it to table in a covered vessel1 and pour it hot into the coffee1 the flavour of which will be impaired if the milk is boiled with it4 ,,domestic ,,liquors ,,etc4 ,,spruce ,,beer ,put into a large kettle1 ten gallons of water1 a quarter of a pound of hops1 and a tea-cupful of ginger4 ,boil them together till all the hops sink to the bottom4 ,then dip out a bucket full of the liquor1 and stir into it six quarts of molasses1 and three ounces and a half of the essence of spruce4 ,when all is dissolved1 mix it with the liquor in the kettle2 strain it through a hair sieve into a cask2 and stir well into it half a pint of good strong yeast4 ,let it ferment a day or two2 then bung up the cask1 and you may bottle the beer the next day4 ,it will be fit for use in a week4 ,for the essence of spruce1 you may substitute two pounds of the outer sprigs of the spruce fir1 boiled ten minutes in the liquor4 ,to make spruce beer for present use1 and in a smaller quantity1 boil a handful of hops in two gallons and a half of water1 till they fall to the bottom1 ,then strain the water1 and when it is lukewarm1 stir into it a table-spoonful of ground white ginger2 a pint of molasses2 a table-spoonful of essence of spruce2 and half a pint of yeast4 ,mix the whole well together in a stone jug1 and let it ferment for a day and a half1 or two days4 ,then put it into bottles1 with three or four raisins in the bottom of each1 to prevent any further fermentation4 ,it will then be fit for immediate use4 ,,ginger ,,beer4 ,break up a pound and a half of loaf-sugar1 and mix with it three ounces of strong white ginger1 and the grated peel of two lemons4 ,put these ingredients into a large stone jar1 and pour over them two gallons of boiling water4 ,when it becomes milk-warm strain it1 and add the juice of the lemons and two large table-spoonfuls of strong yeast4 ,make this beer in the evening and let it stand all night4 ,next morning bottle it in little half pint stone bottles1 tying down the corks with twine4 ,,molasses ,,beer4 ,to six quarts of water1 add two quarts of ,west ,india molasses2 half a pint of the best brewer's yeast2 two table-spoonfuls of ground ginger2 and one table-spoonful of cream of tartar4 ,stir all together4 ,let it stand twelve hours1 and then bottle it1 putting three or four raisins into each bottle4 ,it will be much improved by substituting the juice and grated peel of a large lemon1 for one of the spoonfuls of ginger4 ,molasses beer keeps good but two or three days4 ,,sassafras ,,beer4 ,have ready two gallons of soft water2 one quart of wheat bran2 a large handful of dried apples2 half a pint of molasses2 a small handful of hops2 half a pint of strong fresh yeast1 and a piece of sassafras root the size of an egg4 ,put all the ingredients 7except the molasses and yeast7 at once into a large kettle4 ,boil it till the apples are quite soft4 ,put the molasses into a small clean tub or a large pan4 ,set a hair sieve over the vessel1 and strain the mixture through it4 ,let it stand till it becomes only milk-warm1 and then stir in the yeast4 ,put the liquor immediately into the keg or jugs1 and let it stand uncorked to ferment4 ,fill the jugs quite full1 that the liquor in fermenting may run over4 ,set them in a large tub4 ,when you see that the fermentation or working has subsided1 cork it1 and it will be fit for use next day4 ,two large table-spoonfuls of ginger stirred into the molasses will be found an improvement4 ,if the yeast is stirred in while the liquor is too warm1 it will be likely to turn sour4 ,if the liquor is not put immediately into the jugs1 it will not ferment well4 ,keep it in a cold place4 ,it will not in warm weather be good more than two days4 ,it is only made for present use4 ,,gooseberry ,,wine4 ,allow three gallons of soft water 7measured after it has boiled an hour7 to six gallons of gooseberries1 which must be full ripe4 ,top and tail the gooseberries2 put them1 a few at a time1 into a wooden dish1 and with a rolling-pin or beetle break and mash every one2 transferring them1 as they are done1 into a large stone jar4 ,pour the boiling water upon the mashed gooseberries2 cover the jar1 and let them stand twelve hours4 ,then strain and measure the juice1 and to each quart allow three-quarters of a pound of loaf-sugar2 mix it with the liquid1 and let it stand eight or nine hours to dissolve1 stirring it several times4 ,then pour it into a keg of proper size for containing it1 and let it ferment at the bung-hole2 filling it up as it works out with some of the liquor reserved for that purpose4 ,as soon as it ceases to hiss1 stop it close with a cloth wrapped round the bung4 ,a pint of white brandy for every gallon of the gooseberry wine may be added on bunging it up4 ,at the end of four or five months it will probably be fine enough to bottle off4 ,it is best to bottle it in cold frosty weather4 ,you may refine it by allowing to every gallon of wine the whites of two eggs1 beaten to a froth1 with a very small tea-spoonful of salt4 ,when the white of egg1 c1 is a stiff froth1 take out a quart of the wine1 and mix them well together4 ,then pour it into the cask1 and in a few days it will be fine and clear4 ,you may begin to use it any time after it is bottled4 ,put two or three raisins in the bottom of each bottle4 ,they will tend to keep the wine from any farther fermentation4 ,fine gooseberry wine has frequently passed for champagne4 ,keep the bottles in saw-dust1 lying on their sides4 ,,currant ,,wine4 ,take four gallons of ripe currants2 strip them from the stalks into a great stone jar that has a cover to it1 and mash them with a long thick stick4 ,let them stand twenty-four hours2 then put the currants into a large linen bag2 wash out the jar1 set it under the bag1 and squeeze the juice into it4 ,boil together two gallons and a half of water1 and five pounds and a half of the best loaf-sugar1 skimming it well4 ,when the scum ceases to rise1 mix the syrup with the currant juice4 ,let it stand a fortnight or three weeks to settle2 and then transfer it to another vessel1 taking care not to disturb the lees or dregs4 ,if it is not quite clear and bright1 refine it by mixing with a quart of the wine1 7taken out for the purpose17 the whites of two eggs beaten to a stiff froth1 and half an ounce of cream of tartar4 ,pour this gradually into the vessel4 ,let it stand ten days1 and then bottle it off4 ,place the bottles in saw-dust1 laying them on their sides4 ,take care that the saw-dust is not from pine wood4 ,the wine will be fit to drink in a year1 but is better when three or four years old4 ,you may add a little brandy to it when you make it2 allowing a quart of brandy to six gallons of wine4 ,,raspberry ,,wine4 ,put four gallons of ripe raspberries into a stone jar1 and mash them with a round stick4 ,take four gallons of soft water1 7measured after it has boiled an hour17 and strain it warm over the raspberries4 ,stir it well and let it stand twelve hours4 ,then strain it through a bag1 and to every gallon of liquor put three pounds of loaf-sugar4 ,set it over a clear fire1 and boil and skim it till the scum ceases to rise4 ,when it is cold bottle it4 ,open the bottles every day for a fortnight1 closing them again in a few minutes4 ,then seal the corks1 and lay the bottles on their sides in saw-dust1 which must not be from pine wood4 ,,elderberry ,,wine4 ,gather the elderberries when quite ripe2 put them into a stone jar1 mash them with a round stick1 and set them in a warm oven1 or in a large kettle of boiling water till the jar is hot through1 and the berries begin to simmer4 ,then take them out1 and press and strain them through a sieve4 ,to every quart of juice allow a pound of ,havanna or ,lisbon sugar1 and two quarts of cold soft water4 ,put the sugar into a large kettle1 pour the juice over it1 and1 when it has dissolved1 stir in the water4 ,set the kettle over the fire1 an boil and skim it till the scum ceases to rise4 ,to four gallons of the liquor add a pint and a half of brandy4 ,put it into a keg1 and let it stand with the bung put in loosely for four or five days1 by which time it will have ceased to ferment4 ,then stop it closely1 plastering the bung with clay4 ,at the end of six months1 draw off a little of it2 and if it is not quite clear and bright1 refine it with the whites and shells of three or four eggs1 beaten to a stiff froth and stirred into a quart of the wine1 taken out for the purpose and then returned to the cask2 or you may refine it with an ounce or more of dissolved isinglass4 ,let it stand a week or two1 and then bottle it4 ,this is an excellent domestic wine1 very common in ,england1 and deserving to be better known in ,america1 where the elderberry tree is found in great abundance4 ,elderberry wine is generally taken mulled with spice1 and warm4 ,,elder ,,flower ,,wine4 ,take the flowers or blossoms of the elder tree1 and strip them from the stalks4 ,to every quart of flowers allow one gallon of water1 and three pounds of while sugar4 ,boil and skim the sugar and water1 and then pour it hot on the flowers4 ,when cool1 mix in with it some lemon juice and some yeast2 allowing to six gallons of the liquor the juice of six lemons1 and four or five table-spoonfuls of good yeast stirred in very hard4 ,let it ferment for three days in a tub covered with a double blanket4 ,then strain the wine through a sieve1 7add six whites of eggs beaten to a stiff froth1 or an ounce of melted isinglass17 and put it into a cask1 in the bottom of which you have laid four or five pounds of the best raisins1 stoned4 ,stop the cask closely1 and in six months the wine will be fit to bottle4 ,it will much resemble ,frontiniac1 the elder flowers imparting to it a very pleasant taste4 ,,cider ,,wine4 ,take sweet cider immediately from the press4 ,strain it through a flannel bag into a tub1 and stir into it as much honey as will make it strong enough to bear up an egg4 ,then boil and skim it1 and when the scum ceases to rise1 strain it again4 ,when cool1 put it into a cask1 and set it in a cool cellar till spring4 ,then bottle it off2 and when ripe1 it will be found a very pleasant beverage4 ,the cider must be of the very best quality1 made entirely from good sound apples4 ,,mead4 ,to every gallon of water put five pounds of strained honey1 7the water must be hot when you add the honey17 and boil it three quarters of an hour1 skimming it well4 ,then put in some hops tied in a thin bag1 7allowing an ounce or a handful to each gallon17 and let it boil half an hour longer4 ,strain it into a tub1 and let it stand four days4 ,then put it into a cask1 7or into a demijohn if the quantity is small17 adding for each gallon of mead a jill of brandy and a sliced lemon4 ,if a large cask1 do not bottle it till it has stood a year4 ,,fox ,,grape ,,shrub4 ,gather the grapes when they are full grown1 but before they begin to purple4 ,pick from the stems a sufficient quantity to nearly fill a large preserving kettle1 and pour on them as much boiling water as the kettle will hold4 ,set it over a brisk fire1 and keep it scalding hot till all the grapes have burst4 ,then take them off1 press out and strain the liquor1 and allow to each quart a pound of sugar stirred well in4 ,dissolve the sugar in the juice2 then put them together into a clean kettle1 and boil and skim them for ten minutes1 or till the scum ceases to rise4 ,when cold1 bottle it2 first putting into each bottle a jill of brandy4 ,seal the bottles1 and keep them in a warm closet4 ,you may make gooseberry shrub in this manner4 ,,currant ,,shrub4 ,your currants must be quite ripe4 ,pick them from the stalks1 and squeeze them through a linen bag4 ,to each quart of juice allow a pound of loaf-sugar4 ,put the sugar and juice into a preserving kettle1 and let it melt before it goes on the fire4 ,boil it ten minutes1 skimming it well4 ,when cold1 add a jill of the best white brandy to each quart of the juice4 ,bottle it1 and set it away for use2 sealing the corks4 ,it improves by keeping4 ,raspberry shrub may be made in this manner2 also strawberry4 ,,cherry ,,shrub4 ,pick from the stalks1 and stone a sufficient quantity of ripe morellas1 or other red cherries of the best and most juicy description4 ,put them with all their juice into a stone jar1 and set it1 closely covered1 into a deep kettle of boiling water4 ,keep it boiling hard for a quarter of an hour4 ,then pour the cherries into a bag1 and strain and press out all the juice4 ,allow a pound of sugar to a quart of juice1 boil them together ten minutes in a preserving kettle1 skimming them well1 and when cold1 bottle the liquid2 first putting a jill of brandy into each bottle4 ,,cherry ,,bounce4 ,mix together six pounds of ripe morellas and six pounds of large black heart cherries4 ,put them into a wooden bowl or tub1 and with a pestle or mallet mash them so as to crack all the stones4 ,mix with the cherries three pounds of loaf-sugar1 or of sugar candy broken up1 and put them into a demijohn1 or into a large stone jar4 ,pour on two gallons of the best double rectified whiskey4 ,stop the vessel closely1 and let it stand three months1 shaking it every day during the first month4 ,at the end of the three months you may strain the liquor and bottle it off4 ,it improves by age4 ,,lemon ,,syrup4 ,break up into large pieces six pounds of fine loaf-sugar4 ,take twelve large ripe lemons1 and 7without cutting them7 grate the yellow rind upon the sugar4 ,then1 put the sugar1 with the lemon gratings and two quarts of water1 into a preserving kettle1 and let it dissolve4 ,when it is all melted1 boil it till quite thick1 skimming it till no more scum rises2 it will then be done4 ,have ready the juice of all the lemons1 and when the syrup is quite cold1 stir in the lemon juice4 ,bottle it1 and keep it in a cool place4 ,it makes a delicious drink in summer1 in the proportion of one third lemon syrup and two thirds ice water4 ,,lemon ,,cordial4 ,pare off very thin the yellow rind of a dozen large lemons2 throw the parings into a gallon of white brandy1 and let them steep till next day1 or at least twelve hours4 ,break up four pounds of loaf-sugar into another vessel1 and squeeze upon it the juice of the lemons4 ,let this too stand all night4 ,next day mix all together1 boil two quarts of milk1 and pour it boiling hot into the other ingredients4 ,cover the vessel1 and let it stand eight days1 stirring it daily4 ,then strain it through a flannel bag till the liquid is perfectly clear4 ,let it stand six weeks in a demijohn or glass jar1 and then bottle it4 ,to make it still more clear1 you may filter it through a piece of fine muslin pinned down to the bottom of a sieve1 or through blotting paper1 which must be frequently renewed4 ,it should be white blotting paper4 ,,rose ,,cordial4 ,put a pound of fresh rose leaves into a tureen1 with a quart of lukewarm water4 ,cover the vessel1 and let them infuse for twenty-four hours4 ,then squeeze them through a linen bag till all the liquid is pressed out4 ,put a fresh pound of rose leaves into the tureen1 pour the liquid back into it1 and let it infuse again for two days4 ,you may repeat this till you obtain a very strong infusion4 ,then to a pint of the infusion add half a pound of loaf-sugar1 half a pint of white brandy1 an ounce of broken cinnamon1 and an ounce of coriander seeds4 ,put it into a glass jar1 cover it well1 and let it stand for two weeks4 ,then filter it through a fine muslin or a blotting paper 7which must be white7 pinned on the bottom of a sieve2 and bottle it for use4 ,,strawberry ,,cordial4 ,hull a sufficient quantity of ripe strawberries1 and squeeze them through a linen bag4 ,to each quart of the juice allow a pint of white brandy1 and half a pound of powdered loaf-sugar4 ,put the liquid into a glass jar or a demijohn1 and let it stand a fortnight4 ,then filter it through a sieve1 to the bottom of which a piece of fine muslin or blotting paper has been fastened2 and afterwards bottle it1 ,,raspberry ,,cordial4 ,may be made in the above manner4 ,,quince ,,cordial4 ,take the finest and ripest quinces you can procure1 wipe them clean1 and cut out all the defective parts4 ,then grate them into a tureen or some other large vessel1 leaving out the seeds and cores4 ,let the grated pulp remain covered in the tureen for twenty-four hours4 ,then1 squeeze it through a jelly-bag or cloth4 ,to six quarts of the juice allow a quart of cold water1 three pounds of loaf-sugar1 7broken up17 and a quart of white brandy4 ,mix the whole well together1 and put it into a stone jar4 ,have ready three very small flannel or thick muslin bags1 7not larger than two inches square17 fill one with grated nutmeg1 another with powdered mace1 and the third with powdered cloves2 and pat them1 into the jar that the spice may flavour the liquor without mixing with it4 ,leave the jar uncorked for a few days2 reserving some of the liquor to replace that which may flow over in the fermentation4 ,whenever it has done working1 bottle it off1 but do not use it for six months4 ,if not sufficiently bright and clear1 filter it through fine muslin1 pinned round the bottom of a sieve1 or through a white blotting paper fastened in the same manner4 ,,peach ,,cordial4 ,take the ripest and most juicy free-stone peaches you can procure4 ,cut them from the stones1 and quarter them without paring4 ,crack the stones1 and extract the kernels1 which must be blanched and slightly pounded4 ,put the peaches into a large stone jar in layers1 alternately with layers of the kernels1 and of powdered loaf-sugar4 ,when the jar is three parts full of the peaches1 kernels1 and sugar1 fill it up with white brandy4 ,set the ,jar in a large pan1 and leave it uncovered for three or four days1 in case of its fermenting and flowing over at the top4 ,fill up what is thus wasted with more brandy1 and then close the jar tightly4 ,let it stand1 five or six months2 then filter it1 and bottle it for use4 ,cherry1 apricot1 and plum cordial may be made in the above manner2 adding always the kernels4 ,,anniseed ,,cordial4 ,melt a pound of loaf-sugar in two quarts of water4 ,mix it with two quarts of white brandy1 and add a table-spoonful of oil of anniseed4 ,let it stand a week2 then filter it through1 white blotting paper1 and bottle it for use4 ,clove or ,cinnamon ,cordial may be made in the same manner1 by mixing sugar1 water and brandy1 and adding oil of cinnamon or oil of cloves4 ,you may colour any of these cordials red by stirring in a little powdered cochineal that has been dissolved in a small quantity of brandy4 ,,rose ,,brandy4 ,nearly fill a china or glass jar with freshly-gathered rose leaves1 and pour in sufficient ,french white brandy to fill it quite up2 and then cover it closely4 ,next day put the whole into a strainer1 and having squeezed and pressed the rose leaves and drained off the liquid1 throw away the leaves1 put fresh ones into the jar1 and return the brandy to it4 ,repeat this every day while roses are in season1 7taking care to keep the jar well covered17 and you will find the liquid much better than rose water for flavouring cakes and puddings4 ,,lemon ,,brandy4 ,when you use lemons for punch or lemonade1 do not throw away the peels1 but cut them in small pieces1 and put them into a glass jar or bottle of brandy4 ,you will find this brandy useful for many purposes4 ,in the same way keep for use the kernels of peach and plum stones1 pounding them slightly before you put them into the brandy4 ,,noyau4 ,blanch and break up a pound of shelled bitter almonds or peach kernels4 ,mix with them the grated rinds of three large lemons1 half a pint of clarified honey that has been boiled and skimmed1 and three pounds of the best double-refined loaf-sugar4 ,put these ingredients into a jar or demijohn2 pour in four quarts of the best white brandy or proof spirit2 stop the vessel1 and let it stand three months1 shaking it every day for the first month4 ,then filter it1 dilute it with rose water to your taste1 7you may allow a quart of rose water to each quart of the liquor17 and bottle it for use4 ,this and any other cordial may be coloured red by mixing with it 7after it is filtered7 cochineal1 powdered1 dissolved in a little white brandy1 and strained through fine muslin4 ,,ratafia4 ,pound in a mortar1 and mix together a pound of shelled bitter almonds1 an ounce of nutmegs1 a pound of fine loaf-sugar1 and one grain 7apothecaries' weight7 of ambergris4 ,infuse these ingredients for a week in a gallon of white brandy or proof spirit4 ,then filter it1 and bottle it for use4 ,,capillaire4 ,powder eight pounds of loaf-sugar1 and wet it with three pints of water and three eggs well beaten with their shells4 ,stir the whole mass very hard1 and boil it twice over1 skimming it well4 ,then strain it1 and stir in two wine glasses of orange flower water4 ,bottle it1 and use it for a summer draught1 mixed with a little lemon juice and water2 or you may sweeten punch with it4 ,,orgeat4 ,to make orgeat paste1 blanch1 mix together1 and pound in a mortar till perfectly smooth1 three quarters of a pound of shelled sweet almonds1 and one quarter of a pound of shelled bitter almonds2 adding frequently a little orange flower or rose water1 to keep them from oiling2 and mixing with them1 as you proceed1 a pound of fine loaf-sugar that has been previously powdered by itself4 ,when the whole is thoroughly incorporated to a stiff paste1 put it into little pots and close them well4 ,it will keep five or six months1 and1 when you wish to use it for a beverage1 allow a piece of orgeat about the size of an egg to each half pint or tumbler of water4 ,having well stirred it1 strain the mixture through a napkin4 ,to make liquid orgeat for present use2 blanch and pound in a mortar1 with rose water1 a quarter of a pound of sweet and an ounce and a half of bitter almonds4 ,then sweeten three pints of rich milk with half a pound of loaf-sugar1 and stir the almonds gradually into it4 ,boil it over hot coals2 and as soon as it comes to a boil1 take it off and stir it frequently till it gets cold4 ,then strain it1 add a glass of brandy1 and put it into decanters4 ,when you pour it out for drinking dilute it with water4 ,,lemonade4 ,take fine ripe lemons1 and roll them under your hand on the table to increase the quantity of juice4 ,then cut and squeeze them into a pitcher1 and mix the juice with loaf-sugar and cold water4 ,to half a pint of lemon juice you may allow a pint and a half of water2 and ten or twelve moderate sized lumps of sugar4 ,send it round in little glasses with handles4 ,to make a tumbler of very good lemonade1 allow the juice of one lemon and four or five lumps of sugar1 filling up the glass with water4 ,in summer use ice water4 ,,orangeade4 ,is made of oranges1 in the same proportion as lemonade4 ,it is very fine when frozen4 ,,punch4 ,roll twelve fine lemons under your hand on the table2 then pare off the yellow rind very thin1 and boil it in a gallon of water till all the flavour is drawn out4 ,break up into a large bowl1 two pounds of loaf-sugar1 and squeeze the lemons over it4 ,when the water has boiled sufficiently1 strain it from the lemon-peel1 and mix it with the lemon juice and sugar4 ,stir in a quart of rum or of the best whiskey4 ,two scruples of flowers of benjamin1 steeped in a quart of rum1 will make an infusion which much resembles the arrack of the ,east ,indies4 ,it should be kept in a bottle1 and a little of it will be found to impart a very fine and fragrant flavour to punch made in the usual manner4 ,,frozen ,,punch4 ,is made as above1 omitting one half of the rum or whiskey4 ,put it into an ice-cream freezer1 shaking or stirring it all the time1 when it is frozen1 send it round immediately1 in small glasses with a tea-spoon for each4 ,,roman ,,punch4 ,grate the yellow rinds of twelve lemons and two oranges upon two pounds of loaf-sugar4 ,squeeze on the juice of the lemons and oranges2 cover it1 and let it stand till next day4 ,then strain it through a sieve1 add a bottle of champagne1 and the whites of eight eggs beaten to a froth4 ,you may freeze it or not4 ,,milk ,,punch4 ,what is commonly called milk punch1 is a mixture of brandy or rum1 sugar1 milk and nutmeg1 with-without either lemon juice or water4 ,it is taken cold with a lump of ice in each tumbler4 ,,fine ,,milk ,,punch4 ,pare off the yellow rind of nine large lemons1 and steep it for twenty-four hours in a quart of brandy or rum4 ,then mix with it the juice of the lemons1 a pound and a half of loaf-sugar1 two grated nutmegs1 and a quart of water4 ,add a quart of rich unskimmed milk1 made boiling hot1 and strain the whole through a jelly-bag4 ,you may either use it as soon as it is cold1 or make a larger quantity1 7in the above proportions17 and bottle it4 ,it will keep several months4 ,,regent',s ,,punch4 ,take four large lemons2 roll them on the table to make them more juicy1 and then pare them as thin as possible4 ,cut out all the pulp1 and throw away the seeds and the white part of the rind4 ,put the yellow rind and the pulp into a pint of boiling water with two tea-spoonfuls of raw green tea of the best sort4 ,let all boil together about ten minutes4 ,then strain it through linen1 and stir in a pound of powdered loaf-sugar and a bottle of champagne1 or of any liquor suitable for punch4 ,set it again over the fire1 and when just ready to boil1 remove it1 and pour it into a china bowl or pitcher1 to be sent round in glasses4 ,,wine ,,jelly4 ,clarify a pound of loaf-sugar1 by mixing it with half a pint of water and the beaten white of an egg1 and then boiling and skimming it4 ,put an ounce of isinglass 7with as much boiling water as will cover it7 into a small sauce-pan1 and set it in hot coals till the isinglass is thoroughly dissolved4 ,then when the syrup has been taken from the fire1 mix the melted isinglass with it1 add a quart of white wine and stir in a table-spoonful or a spoonful and a half of old ,jamaica spirits4 ,stir the mixture very hard1 and pour it into a mould4 ,when it has congealed1 wrap a cloth dipped in warm water round the outside of the mould2 turn out the jelly1 and eat it with ice-cream4 ,,bishop4 ,the day before you want to use the liquor toast four large oranges till they are of a pale brown4 ,you may do them either before a clear fire or in the oven of a stove4 ,dissolve half a pound of loaf-sugar in half a pint of claret4 ,when the oranges are roasted1 quarter them without peeling1 lay them in the bottom of a bowl or a tureen1 add two beaten nutmegs and some cinnamon1 and pour on them the wine and sugar4 ,cover it1 and let it stand till next day4 ,then having heated the remainder of the bottle of claret till it nearly boils1 pour it into a pitcher1 and having first pressed and mashed the pieces of orange with a spoon to bring out the juice1 put them with the sugar1 c4 into a cloth1 and strain the liquid into the hot claret4 ,serve it warm in large glasses4 ,,mulled ,,wine4 ,boil together in a pint of water two beaten nutmegs1 a handful of broken cinnamon1 and a handful of cloves slightly pounded4 ,when the liquid is reduced to one half1 strain it into a quart of port wine1 which must be set on hot coals1 and taken off as soon as it comes to a boil4 ,serve it up hot in a pitcher with little glass cups round it1 and a plate of fresh rusk4 ,,mulled ,,cider4 ,allow six eggs to a quart of cider4 ,put a handful of whole cloves into the cider1 and boil it4 ,while it is boiling1 beat the eggs in a large pitcher2 adding to them as much sugar as will make the cider very sweet4 ,by the time the cider boils1 the eggs will be sufficiently light4 ,pour the boiling liquor on the beaten egg1 and continue to pour the mixture backwards and forwards from one pitcher to another1 till it has a fine froth on it4 ,then pour it warm into your glasses1 and grate some nutmeg over each4 ,port wine may be mulled in the same manner4 ,,egg ,,nogg4 ,beat separately the yolks and whites of six eggs4 ,stir the yolks into a quart of rich milk1 or thin cream1 and add half a pound of sugar4 ,then mix in half a pint of rum or brandy4 ,flavour it with a grated nutmeg4 ,lastly1 stir in gently the beaten white of an egg4 ,it should be mixed in a china bowl4 ,,sangaree4 ,mix in a pitcher or in tumblers one-third of wine1 ale1 or porter1 with two-thirds of water either warm or cold4 ,stir in sufficient loaf-sugar to sweeten it1 and grate some nutmeg into it4 ,by adding to it lemon juice1 you may make what is called negus4 ,,turkish ,,sherbet4 ,having washed a fore-quarter or knuckle of veal1 and cracked the bones1 put it on to boil with two quarts and a pint of water4 ,let it boil till the liquid is reduced to one quart1 and skim it well4 ,then strain it1 and set it away to cool4 ,when quite cold1 mix with it a pint and a half of clear lemon juice1 and a pint and a half of capillaire or clear sugar-syrup4 ,if you have no capillaire ready1 boil two pounds of loaf-sugar in a pint and a half of water1 clearing it with the beaten white of an egg mixed into the sugar and water before boiling4 ,serve the sherbet cold or iced1 in glass mugs at the dessert1 or offer it as a refreshment at any other time4 ,sherbet may be made of the juice of various sorts of fruit4 ,,bottled ,,small ,,beer4 ,take a quart bottle of the very best brisk porter1 and mix it with four quarts of water1 a pint of molasses1 and a table-spoonful of ginger4 ,bottle it1 and see that the corks are of the very best kind4 ,it will be fit for use in three or four days4 ,,to ,,keep ,,lemon ,,juice4 ,powder a pound of the best loaf-sugar2 put it into a bowl1 and strain over it a pint of lemon juice2 stirring it well with a silver spoon till the sugar has entirely melted4 ,then bottle it1 sealing the corks2 and keep it in a dry place4 ,,essence ,,of ,,lemon-,,peel4 ,rub lumps of loaf-sugar on fine ripe lemons till the yellow rind is all grated off2 scraping up the sugar in a tea-spoon1 and putting it on a plate as you proceed4 ,when you have enough1 press it down into a little glass or china jar1 and cover it closely4 ,this will be found very fine to flavour puddings and cakes4 ,prepare essence of orange-peel in the same manner4 ,,cider ,,vinegar4 ,take six quarts of rye meal2 stir and mix it well into a barrel of strong hard cider of the best kind2 and then add a gallon of whiskey4 ,cover the cask1 7leaving the bung loosely in it17 set it in the part of your yard that is most exposed to the sun and air2 and in the course of four weeks 7if the weather is warm and dry7 you will have good vinegar fit for use4 ,when you draw off a gallon or more1 replenish the cask with the same quantity of cider1 and add about a pint of whiskey4 ,you may thus have vinegar constantly at hand for common purposes4 ,the cask should have iron hoops4 ,a very strong vinegar may be made by mixing cider and strained honey1 7allowing a pound of honey to a gallon of cider17 and letting it stand five or six months4 ,this vinegar is so powerful that for common purposes it should be diluted with a little water4 ,vinegar may be made in the same manner of sour wine4 ,,white ,,vinegar4 ,put into a cask a mixture composed of five gallons of water1 two gallons of whiskey1 and a quart of strong yeast1 stirring in two pounds of powdered charcoal4 ,place it where it will ferment properly1 leaving the bung loose till the fermentation is over1 but covering the hole slightly to keep out the dust and insects4 ,at the end of four months draw it off1 and you will have a fine vinegar1 as clear and colourless as water4 ,,sugar ,,vinegar4 ,to every gallon of water allow a pound of the best brown sugar1 and a jill or more of strong yeast4 ,mix the sugar and water together1 and boil and skim it till the scum ceases to rise4 ,then pour it into a tub2 and when it cools to lukewarm heat1 put into it the yeast spread on pieces of toast4 ,let it work two days2 then put it into an iron-hooped cask1 and set it in a sunny place for five months1 leaving the bung loose1 but keeping the bung-hole covered4 ,in five months it will be good clear vinegar1 and you may bottle it for use4 ,a cask that has not contained vinegar before1 should have a quart of boiling hot vinegar poured into it1 shaken about frequently till cold1 and allowed to stand some hours4 ,,preparations ,,for ,,the ,,sick4 ,,chicken ,,jelly4 ,take a large chicken1 cut it up into very small pieces1 bruise the bones1 and put the whole into a stone jar with a cover that will make it water tight4 ,set the jar in a large kettle of boiling water1 and keep it boiling for three hours4 ,then strain off the liquid1 and season it slightly with salt1 pepper1 and mace2 or with loaf-sugar and lemon juice1 according to the taste of the person for whom it is intended4 ,return the fragments of the chicken to the jar1 and set it again in a kettle of boiling water4 ,you will find that you can collect nearly as much jelly by the second boiling4 ,this jelly may be made of an old fowl4 ,,bread ,,jelly4 ,measure a quart of boiling water1 and set it away to get cold4 ,take one-third of a six cent loaf of bread1 slice it1 pare off the crust1 and toast the crumb nicely of a light brown4 ,then put it into the boiled water1 set it on hot coals in a covered pan1 and boil it gently1 till you find by putting some in a spoon to cool1 that the liquid has become a jelly4 ,strain it through a thin cloth1 and set it away for use4 ,when it is to be taken1 warm a tea-cupful1 sweeten it with sugar1 and add a little grated lemon-peel4 ,,arrow ,,root ,,jelly4 ,mix three table-spoonfuls of arrow root powder in a tea-cup of water till quite smooth1 cover it1 and let it stand a quarter of an hour4 ,put the yellow peel of a lemon into a skillet with a pint of water1 and let it boil till reduced to one half4 ,then take out the lemon-peel1 and pour in the dissolved arrow root1 7while the water is still boiling27 add sufficient white sugar to sweeten it well1 and let it boil together for five or six minutes4 ,it may be seasoned 7if thought necessary7 with two tea-spoonfuls of wine1 and some grated nutmeg4 ,it may be boiled in milk instead of water1 or in wine and water1 according to the state of the person for whom it is wanted4 ,,rice ,,jelly4 ,having picked and washed a quarter of a pound of rice1 mix it with half a pound of loaf-sugar1 and just sufficient water to cover it4 ,boil it till it becomes a glutinous mass2 then strain it2 season it with whatever may be thought proper2 and let it stand to cool4 ,,port ,,wine ,,jelly4 ,melt in a little warm water an ounce of isinglass2 stir it into a pint of port wine1 adding two ounces of sugar candy1 an ounce of gum arabic1 and half a nutmeg grated4 ,mix all well1 and boil it ten minutes2 or till every thing is thoroughly dissolved4 ,then strain it through muslin1 and set it away to get cold4 ,,sago4 ,wash the sago through two or three water1 and then let it soak for two or three hours4 ,to a tea-cupful of sago allow a quart of water and some of the yellow peel of a lemon4 ,simmer it till all the grains look transparent4 ,then add as much wine and nutmeg as may be proper1 and give it another boil altogether4 ,if seasoning is not advisable1 the sago may be boiled in milk instead of water1 and eaten plain4 ,,tapioca4 ,wash the tapioca well1 and let it steep for five or six hours1 changing the water three times4 ,simmer it in the last water till quite clear1 then season it with sugar and wine1 or lemon juice4 ,,gruel4 ,allow three large table-spoonfuls of oatmeal or ,indian meal to a quart of water4 ,put the meal into a large bowl1 and add the water1 a little at a time1 mixing and bruising the meal with the back of a spoon4 ,as you proceed1 pour off the liquid into another bowl1 every time1 before adding fresh water to the meal1 till you have used it all up4 ,then boil the mixture for twenty minutes1 stirring it all the while2 add a little salt4 ,then strain the gruel and sweeten it4 ,a piece of butter may be stirred into it2 and1 if thought proper1 a little wine and nutmeg4 ,it should be taken warm4 ,,oatmeal ,,gruel4 ,put four table-spoonfuls of the best grits 7oatmeal coarsely ground7 into a pint of boiling water4 ,let it boil gently1 and stir it often1 till it becomes as thick as you wish it4 ,then strain it1 and add to it while warm1 butter1 wine1 nutmeg1 or whatever is thought proper to flavour it4 ,if you make the gruel of fine oatmeal1 sift it1 mix it first to a thick batter with a little cold water1 and then put it into the sauce-pan of boiling water4 ,stir it all the time it is boiling1 lifting the spoon gently up and down1 and letting the gruel fall slowly back again into the pan4 ,,panada4 ,having pared off the crust1 boil some slices of bread in a quart of water for about five minutes4 ,then take out the bread1 and beat it smooth in a deep dish1 mixing in a little of the water it has boiled in2 and mix it with a bit of fresh butter1 and sugar and nutmeg to your taste4 ,another way is to grate some bread1 or to grate or pound a few crackers4 ,pour on boiling water1 beat it well1 and add sugar and nutmeg4 ,,barley ,,water4 ,wash clean some barley1 7either pearl or common7 and to two ounces of barley allow a quart of water4 ,put it into a sauce-pan1 adding1 if you choose1 an equal quantity of stoned raisins2 or some lemon-peel and sugar2 or some liquorice root cut up4 ,let it boil slowly till the liquid is reduced one half4 ,then strain it off1 and sweeten it4 ,,ground ,,rice ,,milk4 ,mix in a bowl two table-spoonfuls of ground rice1 with sufficient milk to make a thin batter4 ,then stir it gradually into a pint of milk and boil it with sugar1 lemon-peel or nutmeg4 ,,beef ,,tea4 ,cut a pound of the lean of fresh juicy beef into small thin slices1 and sprinkle them with a very little salt4 ,put the meat into a wide-mouthed glass or stone jar closely corked1 and set it in a kettle or pan of water1 which must be made to boil1 and kept boiling hard round the jar for an hour or more4 ,then take out the jar and strain the essence of the beef into a bowl4 ,chicken tea may be made in the same manner4 ,,mutton ,,broth4 ,cut off all the fat from a loin of mutton1 and to each pound of the lean allow a quart of water4 ,season it with a little salt and some shred parsley1 and put in some large pieces of the crust of bread4 ,boil it slowly for two or three hours1 skimming it carefully4 ,beef1 veal1 or chicken broth may be made in the same manner4 ,vegetables may be added if approved4 ,also barley or rice4 ,,mutton ,,broth ,,made ,,quickly4 ,cut three chops from the best part of a neck of mutton1 and remove the fat and skin4 ,beat the meat on both sides and slice it thin4 ,put into a small sauce-pan with a pint of water1 a little salt1 and some crust of bread cut into pieces4 ,you may add a little parsley1 and a small onion sliced thin4 ,cover the sauce-pan1 and set it over the fire4 ,boil it fast1 skim it1 and in half an hour it should be ready for use4 ,,wine ,,whey4 ,boil a pint of milk2 and when it rises to the top of the sauce-pan1 pour in a large glass of sherry or ,madeira4 ,it will be the better for adding a glass of currant wine also4 ,let it again boil up1 and then take the sauce-pan off the fire1 and set it aside to stand for a few minutes1 but do not stir it4 ,then remove the curd1 7if it has completely formed17 and pour the clear whey into a bowl and sweeten it4 ,when wine is considered too heating1 the whey may be made by turning the milk with lemon juice4 ,,rennet ,,whey4 ,wash a small bit of rennet about two inches square1 in cold water1 to get off the salt4 ,put it into a tea-cup and pour on it sufficient lukewarm water to cover it4 ,let it stand all night1 and in the morning stir the rennet water into a quart pitcher of warm milk4 ,cover it1 and set it near the fire till a firm curd is formed4 ,pour off the whey from it1 and it will be found an excellent and cooling drink4 ,the curd may be eaten 7though not by a sick person7 with wine1 sugar1 and nutmeg4 ,,calf',s ,,feet ,,broth4 ,boil two calf's feet in two quarts of water1 till the liquid is reduced one half1 and the meat has dropped to pieces4 ,then strain it into a deep dish or pan1 and set it by to get cold4 ,when it has congealed1 take all the fat carefully off2 put a tea-cupful of the jelly into a sauce-pan1 and set it on hot coals4 ,when it has nearly boiled1 stir in by degrees the beaten yolk of an egg1 and then take it off immediately4 ,you may add to it a little sugar1 and some grated lemon-peel and nutmeg4 ,,chicken ,,broth ,,and ,,panada4 ,cut up a chicken1 season it with a very little salt1 and put it into three quarts of water4 ,let it simmer slowly till the flesh drops to pieces4 ,you may make chicken panada or gruel of the same fowl1 by taking out the white meat as soon as it is tender1 mincing it fine1 and then pounding it in a mortar1 adding as you pound it1 sufficient of the chicken water to moisten the paste4 ,you may thin it with water till it becomes liquid enough to drink4 ,then put it into a sauce-pan and boil it gently a few minutes4 ,taken in small quantities1 it will be found very nutritious4 ,you may add to it a little grated lemon-peel and nutmeg4 ,,vegetable ,,soup4 ,take a white onion1 a turnip1 a pared potato1 and a head of celery1 or a large tea-spoonful of celery seed4 ,put the vegetables whole into a quart of water1 7adding a little salt17 and boil it slowly till reduced to a pint4 ,make a slice of nice toast2 lay it in the bottom of a bowl1 and strain the soup over it4 ,,onion ,,soup4 ,put half a pound of the best fresh butter into a stew-pan on the fire1 and let it boil till it has done making a noise2 then have ready twelve large onions peeled and cut small2 throw them into the butter1 add a little salt1 and stew them a quarter of an hour4 ,then dredge in a little flour1 and stir the whole very hard2 and in five minutes pour in a quart of boiling water1 and some of the upper crust of bread1 cut small4 ,let the soup boil ten minutes longer1 stirring it often2 and after you take it from the fire1 stir in the yolks of two beaten eggs1 and serve it up immediately1 ,in ,france this soup is considered a fine restorative after any unusual fatigue4 ,instead of butter1 the onions may be boiled in veal or chicken broth4 ,,toast ,,and ,,water4 ,toast some slices of bread very nicely1 without allowing them to burn or blacken4 ,then put them into a pitcher1 and fill it up with boiling water4 ,let it stand till it is quite cold2 then strain it1 and put it into a decanter4 ,another way of preparing toast and water is to put the toasted bread into a mug and pour cold water on it4 ,cover it closely1 and let it infuse for at least an hour4 ,drink it cold4 ,,apple ,,water4 ,pare and slice a fine juicy apple2 pour boiling water over it1 cover it1 and let it stand till cold4 ,,tamarind ,,water4 ,put tamarinds into a pitcher or tumbler till it is one-third full2 then fill it up with cold water1 cover it1 and let it infuse for a quarter of an hour or more4 ,currant jelly or cranberry juice mixed with water makes a pleasant drink for an invalid4 ,,molasses ,,possets4 ,put into a sauce-pan a pint of the best ,west ,india molasses2 a tea-spoonful of powdered white ginger2 and a quarter of a pound of fresh butter4 ,set it on hot coals1 and simmer it slowly for half an hour2 stirring it frequently4 ,do not let it come to a boil4 ,then stir in the juice of two lemons1 or two table-spoonfuls of vinegar2 cover the pan1 and let it stand by the fire five minutes longer4 ,this is good for a cold4 ,some of it may be taken warm at once1 and the remainder kept at hand for occasional use4 ,it is the preparation absurdly called by the common people a stewed quaker4 ,half a pint of strained honey mixed cold with the juice of a lemon1 and a table-spoonful of sweet oil1 is another remedy for a cold2 a tea-spoonful or two to be taken whenever the cough is troublesome4 ,,flax-,,seed ,,lemonade4 ,to a large table-spoonful of flax-seed allow a tumbler and a half of cold water4 ,boil them together till the liquid becomes very sticky4 ,then strain it hot over a quarter of a pound of pulverized sugar candy1 and an ounce of pulverized gum arabic4 ,stir it till quite dissolved1 and squeeze into it the juice of a lemon4 ,this mixture has frequently been found an efficacious remedy for a cold2 taking a wine-glass of it as often as the cough is troublesome4 ,,cocoa4 ,put into a sauce-pan two ounces of good cocoa 7the chocolate nut before it is ground7 and one quart of water4 ,cover it1 and as soon as it has come to a boil1 set it on coals by the side of the fire1 to simmer for an hour or more4 ,take it hot with dry toast4 ,,cocoa ,,shells4 ,these can be procured at the principal grocers and confectioners1 or at a chocolate manufactory4 ,they are the thin shells that envelope the chocolate kernel1 and are sold at a low price2 a pound contains a very large quantity4 ,soak them in water for five or six hours or more1 7it will be better to soak them all night17 and then boil them in the same water4 ,they should boil two hours4 ,strain the liquid when done1 and let it be taken warm4 ,,raw ,,egg4 ,break a fresh egg into a saucer1 and mix a little sugar with it2 also1 if approved1 a small quantity of wine4 ,beat the whole to a strong froth4 ,it is considered a restorative4 ,,soda ,,water4 ,to forty grains of carbonate of soda1 add thirty grains of tartaric acid in small crystals4 ,fill a soda bottle with spring water1 put in the mixture1 and cork it instantly with a well-fitting cork4 ,,seidlitz ,,powders4 ,fold in a white paper one drachm of ,rochelle salts4 ,in a blue paper a mixture of twenty grains of tartaric acid1 and twenty-five grains of carbonate of soda4 ,they should all be pulverized very fine4 ,put the contents of the white paper into a tumbler not quite half full of cold water1 and stir it till dissolved4 ,then put the mixture from the blue paper into another tumbler with the same quantity of water1 and stir that also4 ,when the powders are dissolved in both tumblers1 pour the first into the other1 and it will effervesce immediately4 ,drink it quickly while foaming4 ,,bitters4 ,take two ounces of gentian root1 an ounce of ,virginia snake root1 an ounce of the yellow paring of orange peel1 and half a drachm of cochineal4 ,steep these ingredients1 for a week or more1 in a quart of ,madeira or sherry wine1 or brandy4 ,when they are thoroughly infused1 strain and filter the liquor1 and bottle it for use4 ,this is considered a good tonic1 taken in a small cordial glass about noon4 ,,essence ,,of ,,peppermint4 ,mix an ounce of oil of peppermint with a pint of alcohol4 ,then colour it by putting in some leaves of green mint4 ,let it stand till the colour is a fine green2 then filter it through blotting paper4 ,drop it on sugar when you take it4 ,essence of pennyroyal1 mint1 cinnamon1 cloves1 c4 may all be prepared in the same manner by mixing a portion of the essential oil with a little alcohol4 ,you may obtain liquid camphor by breaking up and dissolving a lump in white brandy or spirit of wine4 ,,lavender ,,compound4 ,fill a quart bottle with lavender blossoms freshly gathered1 and put in loosely2 then pour in as much of the best brandy as it will contain4 ,let it stand a fortnight1 and then strain it4 ,afterwards1 mix with it of powdered cloves1 mace1 nutmeg and cochineal1 a quarter of an ounce of each2 and cork it up for use in small bottles4 ,when taken1 a little should be dropped on a lump of sugar4 ,,lead ,,water4 ,mix two table-spoonfuls of extract of lead with a bottle of rain or river water4 ,then add two table-spoonfuls of brandy1 and shake it well4 ,footnote3 ,these remedies are all very simple2 but the author knows them to have been efficacious whenever tried4 ,,remedy ,,for ,a ,,burn4 ,after immediately applying sweet oil1 scrape the inside of a raw potato1 and lay some of it on the place1 securing it with a rag4 ,in a short time put on fresh potato1 and repeat this application very frequently4 ,it will give immediate ease1 and draw out the fire4 ,of course1 if the burn is bad1 it is best to send for a physician4 ,,for ,,chilblains4 ,dip the feet every night and morning in cold water1 withdrawing them in a minute or two1 and drying them by rubbing them very hard with a coarse towel4 ,to put them immediately into a pail of brine brought from a pickle tub is another excellent remedy when feet are found to be frosted4 ,,for ,,corns4 ,mix together a little ,indian meal and cold water1 till it is about the consistence of thick mush4 ,then bind it on the corn by wrapping a small slip of thin rag round the toe4 ,it will not prevent you from wearing your shoe and stocking4 ,in two or three hours take it off1 and you will find the corn much softened4 ,cut off as much of it as is soft with a penknife or scissors4 ,then put on a fresh poultice1 and repeat it till the corn is entirely levelled1 as it will be after a few regular applications of the remedy2 which will be found successful whenever the corn returns4 ,there is no permanent cure for them4 ,,warts4 ,to remove the hard callous horny warts which sometimes appear on the hands of children1 touch the wart carefully with a new pen dipped slightly in aqua-fortis4 ,it will give no pain2 and after repeating it a few times1 the wart will be found so loose as to come off by rubbing it with the finger4 ,,ring-,,worms4 ,rub mercurial ointment on the ring-worm previous to going to bed1 and do not wash it off till morning4 ,it will effect a cure if persevered in2 sometimes in less than a week4 ,,musquito ,,bites4 ,salt wetted into a sort of paste1 with a little vinegar1 and plastered on the bite1 will immediately allay the pain2 and if not rubbed1 no mark will be seen next day4 ,it is well to keep salt and vinegar always in a chamber that is infested with musquitoes4 ,it is also good for the sting of a wasp or bee2 and for the bite of any venomous animal1 if applied immediately4 ,it should be left on till it becomes dry1 and then renewed4 ,,antidote ,,for ,,laudanum4 ,when so large a quantity of laudanum has been swallowed as to produce dangerous effects1 the fatal drowsiness has been prevented when all other remedies have failed1 by administering a cup of the strongest possible coffee4 ,the patient has revived and recovered1 and no ill effects have followed4 ,,green ,,ointment4 ,take two or three large handfuls of the fresh-gathered leaves of the ,jamestown weed1 7called ,apple ,peru in ,new ,england17 and pound it in a mortar till you have extracted the juice4 ,then put the juice into a tin sauce-pan1 mixed with sufficient lard to make a thick salve4 ,stew them together ten or fifteen minutes1 and then pour the mixture into gallipots and cover it closely4 ,it is excellent to rub on chilblains1 and other inflammatory external swellings1 applying it several times a day4 ,,to ,,stop ,,blood4 ,for a prick with a pin1 or a slight cut1 nothing will more effectually stop the bleeding than old cobwebs compressed into a lump and applied to the wound1 or bound on it with a rag4 ,a scrap of cotton wadding is also good for stopping blood4 ,,perfumery1 ,,etc4 ,,cologne ,,water4 ,procure at a druggists1 one drachm of oil of lavender1 the same quantity of oil of lemon1 of oil of rosemary1 and of oil of cinnamon2 with two drachms of oil of bergamot1 all mixed in the same phial1 which should be a new one4 ,shake the oils well1 and pour them into a pint of spirits of wine4 ,cork the bottle tightly1 shake it hard1 and it will be fit for immediate use2 though it improves by keeping4 ,you may add to the oils1 if you choose1 ten drops of the tincture of musk1 or ten drops of extract of ambergris4 ,for very fine cologne water1 mix together in a new phial oil of lemon1 two drachms2 oil of bergamot1 two drachms2 oil of lavender1 two drachms2 oil of cedrat1 one drachm2 tincture of benzoin1 three drachms2 neroli1 ten drops2 ambergris1 ten drops2 attar of roses1 two drops4 ,pour the mixture into a pint of spirits of wine2 cork and shake the bottle1 and set it away for use4 ,another receipt for cologne water is to mix with a pint of alcohol1 sixty drops or two large tea-spoonfuls of orange-flower water1 and the same quantity of the essential oils of lemon1 lavender1 and bergamot4 ,,lavender ,,water4 ,mix two ounces of essential oil of lavender1 and two drachms of essence of ambergris1 with a pint of spirits of wine2 cork the bottle1 and shake it hard every day for a fortnight4 ,,hungary ,,water4 ,mix together one ounce of oil of rosemary and two drachms of essence of ambergris2 add them to a pint of spirits of wine4 ,shake it daily for a month1 and then transfer it to small bottles4 ,,rose ,,vinegar4 ,fill a stone or china jar with fresh rose leaves put in loosely4 ,then pour on them as much of the best white wine vinegar as the jar will hold4 ,cover it1 and set it in the sun1 or in some other warm place for three weeks4 ,then strain it through a flannel bag1 and bottle it for use1 ,this vinegar will he found very fine for salads1 or for any nice purposes4 ,,thieves' ,,vinegar4 ,take a large handful of lavender blossoms1 and the same quantity of sage1 mint1 rue1 wormwood and rosemary4 ,chop and mix them well4 ,put them into a jar1 with half an ounce of camphor that has been dissolved in a little alcohol1 and pour in three quarts of strong clear vinegar4 ,keep the jar for two or three weeks in the hot sun1 and at night plunge it into a box of heated sand4 ,afterwards strain and bottle the liquid1 putting into each bottle a clove of garlic sliced4 ,to have it very clear1 after it has been bottled for a week1 you should pour it off carefully from the sediment1 and filter it through blotting paper4 ,then wash the bottles1 and return the vinegar to them4 ,it should be kept very tightly corked4 ,it is used for sprinkling about in sick-rooms2 and also in close damp oppressive weather4 ,inhaling the odour from a small bottle will frequently prevent faintness in a crowd4 ,it is best to make it in ,june4 ,this vinegar is so called from an old tradition1 that during the prevalence of the plague in ,london the composition was invented by four thieves1 who found it a preservative from contagion2 and were by that means enabled to remain in the city and exercise their profession to great advantage1 after most of the inhabitants had fled4 ,,oil ,,of ,,flowers4 ,a ,french process for obtaining essential oils from flowers or herbs has been described as follows3--,take carded cotton1 or split wadding and steep it in some pure ,florence oil1 such as is quite clear and has no smell4 ,then place a layer of this cotton in the bottom of a deep china dish1 or in an earthen pipkin4 ,cover it with a thick layer of fresh rose leaves1 or the leaves of sweet pink1 jasmine1 wall-flower1 tuberose1 magnolia blossoms1 or any other odoriferous flower or plant from which you wish to obtain the perfume4 ,spread over the flower-leaves another layer of cotton that has been steeped in oil4 ,afterwards a second layer of flowers1 and repeat them alternately till the vessel is quite full4 ,cover it closely1 and let it stand in the sun for a week4 ,then throw away the flower-leaves1 carefully press out the oil from the cotton1 and put it into a small bottle for use4 ,the oil will be found to have imbibed the odour of the flowers4 ,keep the scented cotton to perfume your clothes-presses4 ,,balm ,,of ,,gilead ,,oil4 ,put loosely into a bottle as many balm of ,gilead flowers as will come up to a third part of its height2 then nearly fill up the bottle with sweet oil1 which should be of the best quality4 ,let it infuse 7shaking it occasionally7 for several days1 and it will then be fit for use4 ,it is considered a good remedy for bruises of the skin2 also for cuts1 burns1 and scalds that are not very bad1 and should be applied immediately1--by wetting a soft rag with it2 renewing it frequently1 ,,lip ,,salve4 ,put into a wide-mouthed bottle four ounces of the best olive oil1 with one ounce of the small parts of alkanet root4 ,stop up the bottle1 and set it in the sun1 7shaking it often17 till you find the liquid of a beautiful crimson4 ,then strain off the oil very clear from the alkanet root1 put it into an earthen pipkin1 and add to it an ounce of white wax1 and an ounce and a half of the best mutton suet1 which has been previously clarified1 or boiled and skimmed4 ,set the mixture on the embers of coals1 and melt it slowly3 stirring it well4 ,after it has simmered slowly far a little while1 take it off2 and while still hot1 mix with it a few drops of oil of roses1 or of oil of neroli1 or tincture of musk4 ,,cold ,,cream4 ,cut very fine a drachm of white wax and a drachm of spermaceti4 ,put it into a small sauce-pan with one ounce of oil of sweet almonds1 and mix them well together4 ,set it on hot coals1 and as soon as it has boiled take it off1 and stir in an ounce of orange-flower or rose-water4 ,beat it very hard1 and then put it into gallipots4 ,,soft ,,pomatum4 ,soak half a pound of fresh lard and a quarter of a pound of beef marrow in water for two or three days2 squeezing and pressing it every day1 and changing the water4 ,afterwards drain off the water1 and put the lard and marrow into a sieve to dry4 ,then transfer it to a jar1 and set the jar into a pot of boiling water4 ,when the mixture is melted1 put it into a basin1 and beat it with two spoonfuls of brandy4 ,then drain off the brandy1 perfume the pomatum by mixing with it any scented essence that you please1 and tie it up in gallipots4 ,,cosmetic ,,paste4 ,take a quarter of a pound of ,castile soap1 and cut it into small pieces4 ,then1 put it into a tin or porcelain sauce-pan1 with just water enough to moisten it well1 and set it on hot coals4 ,let it simmer till it is entirely dissolved2 stirring it till it becomes a smooth paste1 and thickening it with ,indian meal1 7which even in a raw state is excellent for the hands47 ,then take it from the fire1 and when cool scent it with rose-water1 or with any fragrant essence you please4 ,beat and stir it hard with a silver spoon1 and when it is thoroughly mixed put it into little pots with covers4 ,,acid ,,salt4 ,this is the composition commonly1 but erroneously called salt of lemon1 and is excellent for removing ink and other stains from the hands1 and for taking ink spots out of white clothes4 ,pound together in a marble mortar an ounce of salt of sorrel1 and an ounce of the best cream of tartar1 mixing them thoroughly4 ,then1 put it in little wooden boxes or covered gallipots1 and rub it on your hands when they are stained1 washing them in cold water1 and using the acid salt instead of soap2 a very small quantity will immediately remove the stain4 ,in applying it to linen or muslin that is spotted with ink or fruit juice1 hold the stained part tightly stretched over a cup or bowl of boiling water4 ,then with your finger rub on the acid salt till the stain disappears4 ,it must always be done before the article is washed4 ,this mixture costs about twenty-five cents1 and the above quantity 7if kept dry7 will be sufficient for a year or more4 ,ink stains may frequently be taken out of white clothes by rubbing on 7before they go to the wash7 some bits of cold tallow picked from the bottom of a mould candle2 ,leave the tallow sticking on in a lump1 and when the article comes from the wash1 it will generally be found that the spot has disappeared4 ,this experiment is so easy and so generally successful that it is always worth trying4 ,when it fails1 it is in consequence of some peculiarity in the composition of the ink4 ,,sweet ,,jars4 ,take a china jar1 and put into it three handfuls of fresh damask rose-leaves2 three of sweet pinks1 three of wall-flowers1 and stock gilly-flowers1 and equal proportions of any other fragrant flowers that you can procure4 ,place them in layers2 strewing fine salt thickly between each layer1 and mixing with them an ounce of sliced orris root4 ,you may fill another jar with equal quantities of lavender1 knotted marjoram1 rosemary1 lemon thyme1 balm of ,gilead1 lemon-peel1 and smaller quantities of laurel leaves and mint2 and some sliced orris root4 ,you may mix with the herbs1 7which must all be chopped17 cloves1 cinnamon1 and sliced nutmeg2 strewing salt between the layers4 ,flowers1 herbs1 and spice may all be mixed in the same jar2 adding always some orris root4 ,every thing that is put in should be perfectly free from damp4 ,the jar should be kept closely covered1 except when the cover is occasionally removed for the purpose of diffusing the scent through the room4 ,,scented ,,bags4 ,take a quarter of a pound of coriander seeds1 a quarter of a pound of orris root1 a quarter of a pound of aromatic calamus1 a quarter of a pound of damask rose leaves1 two ounces of lavender blossoms1 half an ounce of mace1 half an ounce of cinnamon1 a quarter of an ounce of cloves1 and two drachms of musk-powder4 ,beat them all separately in a mortar1 and then mix them well together4 ,make small silk or satin bags2 fill each with a portion of the mixture1 and sew them closely all round4 ,lay them among your clothes in the drawers4 ,,violet ,,perfume4 ,drop twelve drops of genuine oil of rhodium on a lump of loaf-sugar4 ,then pound the sugar in a marble mortar with two ounces of orris root powder4 ,this will afford an excellent imitation of the scent of violets4 ,if you add more oil of rhodium1 it will produce a rose perfume4 ,sew up the powder in little silk bags1 or keep it in a tight box4 ,,durable ,,ink4 ,take1 when empty1 one of the little bottles that has contained indelible ink1 such as is sold in cases1 and wash and rinse it clean4 ,put into it half an inch of lunar caustic2 fill it up with good vinegar1 and cork it tightly4 ,this is the marking ink4 ,prepare the larger bottle that has contained the liquid used for the first wash1 by making it quite clean4 ,take a large tea-spoonful of salt of tartar1 and a lump of gum arabic the size of a hickory nut4 ,put them into the wash bottle1 and fill it up with clear rain water1 ,cork both bottles tightly1 and set them for two days in the sun4 ,the liquids will then be fit for use4 ,linen cannot be marked well with durable ink unless the weather is clear and dry4 ,dip a camel's hair pencil in the large bottle that contains the gum liquid1 and wash over with it a small space on a corner of the linen1 about large enough to contain the name4 ,dry it in the sun1 and let it alone till next day4 ,then take a very good pen1 acid with the ink from the smallest bottle1 write the name you intend1 on the place that has been prepared by the first liquid4 ,this also must be dried in the sun4 ,see that the bottles are always well corked1 and keep them in a covered box4 ,after the linen is dried1 iron it before you write on it4 ,,another ,,durable ,,ink4 ,for the marking liquid--rub together in a small mortar five scruples of lunar caustic with one drachm of gum arabic1 one scruple of sap-green and one ounce of rain water4 ,for wetting the linen--mix together one ounce of salt of soda1 two ounces of boiling water1 and a table-spoonful of powdered gum arabic4 ,,to ,,keep ,,pearl-,,ash4 ,take three ounces of pearl-ash1 and put it into a clean black bottle with a pint and a half 7not more7 of soft water4 ,the proportion is an ounce of pearl-ash to half a pint of water4 ,cork it very tightly1 shake it1 and it will be fit for use as soon as all the pearl-ash is dissolved4 ,a table-spoonful of this liquid is equal to a small tea-spoonful of pearl-ash in the lump or powder4 ,keeping it ready dissolved will be found very convenient4 ,,almond ,,paste4 ,blanch half a pound of shelled sweet1 almonds1 and a quarter of a pound of bitter ones1 and beat them in a mortar to a smooth paste --adding by degrees a jill of rose or orange-flower water4 ,then beat in1 gradually1 half a pound of clear strained honey4 ,when the whole is well incorporated1 put it into gallipots1 pouring on the top of each some orange-flower or rose-water4 ,keep it closely covered4 ,this is a celebrated cosmetic for the hands4 ,,miscellaneous ,,receipts4 ,,minced ,,oysters4 ,take fifty fine large oysters1 and mince them raw4 ,chop also four or five small pickled cucumbers1 and a bunch of parsley4 ,grate about two tea-cupfuls of stale bread-crumbs1 and beat up the yolks of four eggs4 ,mix the whole together in a thick batter1 seasoning it with cayenne and powdered mace2 and with a little salt if the oysters are fresh4 ,have ready a pound of lard1 and melt in the frying-pan enough of it to fry the oysters well4 ,if the lard is in too small a quantity they will be flat and tough4 ,when the lard is boiling hot in the pan1 put in about a table-spoonful at a time of the oyster-mixture1 and fry it in the form of small fritters2 turning them so as to brown on both sides4 ,serve them up hot1 and eat them with small bread rolls4 ,,stewed ,,black ,,fish4 ,flour a deep dish1 and lay in the bottom a piece of butter rolled in flour4 ,then sprinkle it with a mixture of parsley1 sweet marjoram1 and green onion2 all chopped fine4 ,take your black fish and rub it inside and outside with a mixture of cayenne1 salt1 and powdered cloves and mace4 ,place skewers across the dish1 and lay the fish upon them4 ,then pour in a little wine1 and sufficient water to stew the fish4 ,set the dish in a moderate oven1 and let it cook slowly for an hour4 ,shad or rock fish may be dressed in the same manner4 ,,fried ,,smelts4 ,these little fish are considered extremely fine4 ,before they are cooked1 cut off the heads and tails4 ,sprinkle the smelts with flour1 and have ready in a frying pan over the fire plenty of fresh lard or butter4 ,when it boils1 put in the fish and fry them4 ,,broiled ,,sweet-,,breads4 ,split open and skewer the sweet-breads2 season them with pepper and salt1 and with powdered mace4 ,broil them on a gridiron till thoroughly done4 ,while they are broiling1 prepare some melted butter seasoned with mace and a little white wine1 or mushroom catchup2 and have ready some toast with the crust cut off4 ,lay the toast in the bottom of a dish2 place the sweet-breads upon it1 and pour over them the drawn butter4 ,,pickled ,,eggs4 ,boil twelve eggs quite hard1 and lay them in cold water2 having peeled off the shells4 ,then put them whole into a stone jar1 with a quarter of an ounce of whole mace1 and the same quantity of cloves2 a sliced nutmeg2 a table-spoonful of whole pepper2 a small bit of ginger2 and a peach leaf4 ,fill up the jar with boiling vinegar2 cover it closely that the eggs may cool slowly4 ,when they are cold1 tie up the jar2 covering the cork with leather4 ,after it has stood three days pour off the pickle1 boil it up again1 and return it boiling hot to the eggs and spice4 ,they will be fit for use in a fortnight4 ,,gumbo ,,soup4 ,take four pounds of the lean of a fresh round of beef and cut the meat into small pieces1 avoiding carefully all the fat4 ,season the meat with a little pepper and salt1 and put it on to boil with three quarts and a pint of water 7not more47 ,boil it slowly and skim it well4 ,when no more scum rises1 put in half a peck of ochras1 peeled and sliced1 and half a peck of tomatas cut in quarters4 ,boil it slowly till the ochras and tomatas are entirely dissolved1 and the meat all to rags4 ,then strain it through a cullender1 and send it to table with slices of dry toast4 ,this soup cannot be made in less than seven or eight hours4 ,if you dine at two1 you must put on the meat to boil at six or seven in the morning4 ,it should be as thick as a jelly4 ,,shrewsbury ,,cakes4 ,rub three quarters of a pound of butter into two pounds of sifted flour1 and mix in half a pound of powdered sugar1 and half a pound of currants1 washed and dried4 ,wet it to a stiff paste with rich milk4 ,roll it out1 and cut it into cakes4 ,lay them on buttered baking sheets1 and put them into a moderate oven4 ,,rice ,,flummery4 ,to two quarts of milk allow half a pound of ground rice4 ,take out one pint of the milk1 and mix the rice gradually with it into a batter2 making it quite smooth and free from lumps4 ,put the three pints of milk into a skillet1 7with a bunch of peach leaves or a few peach-kernels47 and let it come to a boil4 ,then while it is still boiling1 stir in by degrees the rice batter1 taking care not to have it lumpy2 add sugar1 mace1 and rose brandy to your taste2 or you may flavour it with a small tea-spoonful of oil of lemon4 ,when it has boiled sufficiently1 and is quite thick1 strain it1 and put it into a mould to congeal4 ,make a rich boiled custard1 7flavoured in the same manner17 and send it to table in a pitcher to eat with the flummery4 ,both should be cold4 ,if you mould it in tea-cups1 turn it out on a deep dish1 and pour the custard round it4 ,,apple ,,butter ,,without ,,cider4 ,to ten gallons of water add six gallons of the best molasses1 mixing them well together4 ,put it into a large kettle over a good fire2 let it come to a hard boil1 and skim it as long as any scum continues to rise4 ,then take out half the liquid1 and put it into a tub4 ,have ready eight bushels of fine sound apples1 pared1 cored and quartered4 ,throw them gradually into the liquid that is still boiling on the fire4 ,let it continue to boil hard1 and as it thickens1 add by degrees the other half of the molasses and water1 7that which has been put into the tub47 ,stir it frequently to prevent its scorching1 and to make it of equal consistence throughout4 ,boil it ten or twelve hours1 continuing to stir it4 ,at night take it out of the kettle1 and set it in tubs to cool2 covering it carefully4 ,wash out the kettle and wipe it very dry4 ,next morning boil the apple butter six or eight hours longer2 it should boil eighteen hours altogether4 ,half an hour before you take it finally out1 stir in a pound of mixed spice2 cloves1 allspice1 cinnamon1 and nutmeg1 all finely powdered4 ,when entirely done1 put up the apple butter in stone or earthen jars4 ,it will keep a year or more4 ,it can1 of course1 be made in a smaller quantity than that given in the above receipt2 and also at any time in the winter2 fresh cider not being an ingredient1 as in the most usual way of making apple butter4 ,,an ,,apple ,,pot ,,pie4 ,make a paste1 allowing a pound of butter1 or of chopped suet to two pounds and a quarter of flour4 ,have ready a sufficient quantity of fine juicy acid apples1 pared1 cored1 and sliced4 ,mix with them brown sugar enough to sweeten them1 a few cloves1 and some slips of lemon-peel4 ,butter the inside of an iron pot1 and line it with some of the paste4 ,then put in the apples1 interspersing them with thin squares of paste1 and add a very little water4 ,cover the whole with a thick lid of the dough1 which must be carefully closed round the edges4 ,pour on water enough to fill the pot1 and let it boil two hours4 ,when done1 serve it up on a large dish1 and eat it with butter and sugar4 ,,pudding ,,catchup4 ,mix together half a pint of noyau2 a pint of sherry or other white wine2 the yellow peel of four lemons1 pared thin2 and half an ounce of mace4 ,put the whole into a large bottle1 and let it stand for two or three weeks4 ,then strain it1 and add half a pint of capillaire or strong sugar syrup2 or of ,curacoa4 ,bottle it1 and it will keep two or three years4 ,it may be used for various sweet dishes1 but chiefly for pudding-sauce mixed with melted butter4 ,,curacoa4 ,pound as much dried orange-peel as will make six ounces when done2 the peel of fresh shaddock will be still better2 or you may substitute six drachms of the oil of orange-peel4 ,put it into a quart of the strongest and clearest rectified spirit2 shake it1 let it infuse for a fortnight1 and strain it4 ,then make a syrup by dissolving a pound of the best loaf-sugar in a pint of cold water1 adding to it the beaten white of an egg1 and boiling and skimming it till the scum ceases to rise4 ,mix the syrup with the strained liquor4 ,let it stand till next day1 and then filter it through white blotting paper fastened to the bottom of a sieve4 ,curacoa is a great improvement to punch2 also a table-spoonful of it in a tumbler of water makes a very refreshing summer drink4 ,,patent ,,yeast4 ,boil half a pound of fresh hops in four quarts of water1 till the liquid is reduced to two quarts ,strain it1 and mix in sufficient wheat flour to make a thin batter2 adding half a pint of strong fresh yeast1 7brewer's yeast1 if it can be procured47 ,when it is done fermenting1 pour it into a pan1 and stir in sufficient ,indian meal to make a moderately stiff dough4 ,cover it1 and set it in a warm place to rise4 ,when it has become very light1 roll it out into a thick sheet1 and cut it into little cakes4 ,spread them out on a dish1 and let them dry gradually in a cool place where there is no sun4 ,turn them five or six times a day while drying2 and when they are quite dry1 put them into paper bags1 and keep them in a jar or box closely covered1 in a place that is not in the least damp4 ,when you want the yeast for use1 dissolve in a little warm water one or more of the cakes1 7in proportion to the quantity of bread you intend making17 and when it is quite dissolved1 stir it hard1 thicken it with a little flour1 cover it1 and place it near the fire to rise before you use it4 ,then mix it with the flour in the usual manner of preparing bread4 ,this is a very convenient way of preserving yeast through the summer1 or of conveying it to a distance4 ,,to ,,dry ,,herbs4 ,by drying herbs with artificial heat as quickly as possible1 you preserve their scent and flavour much better than when they are dried slowly by exposing them to the sun and air2 a process by which a large portion of their strength evaporates4 ,all sorts of herbs are in the greatest perfection just before they begin to flower4 ,gather them on a dry day1 and place them in an oven1 which must not be hot enough to discolour1 scorch1 or burn them4 ,when they are quite dry1 take them out1 and replace them with others4 ,pick the leaves from1 the stems1 7which may be thrown away17 and put them into bottles or jars2 cork them tightly1 and keep them in a dry place4 ,those that are used in cookery should be kept in a kitchen closet4 ,,peach ,,kernels4 ,when peaches are in season1 have in a convenient place an old basket or something of the sort1 in which all the peach stones can be saved2 they are too useful to be thrown away4 ,then have them carefully cracked1 so as to extract the kernels whole if possible4 ,spread them out on a dish for one day4 ,then1 put them into a box or jar1 and keep them to use as bitter almonds2 for which they are an excellent substitute in flavouring custards1 creams and cakes4 ,plum stones are worth saving in the same manner4 ,,lemon-,,peel4 ,never throw away the rind of a lemon2 ,keep a wide-mouthed bottle half full of brandy1 and put into it 7cut in pieces7 all the lemon-rind that you do not immediately want4 ,as the white part of the rind is of no use1 it will be best to pare off the yellow very thin1 and put that alone into the brandy1 which will thus imbibe a very fine lemon flavour1 and may be used for many nice purposes4 ,,to ,,keep ,,tomatas4 ,take fine ripe tomatas1 and wipe them dry1 taking care not to break the skin4 ,put them1 into a stone jar with cold vinegar1 adding a small thin muslin bag filled with mace1 whole cloves1 and whole peppers4 ,then cork the jar tightly with a cork that has been dipped in melted rosin1 and put it away in a dry place4 ,tomatas pickled in this manner keep perfectly well and retain their colour4 ,for this purpose use the small round button tomatas4 ,,additional ,,receipts4 ,,french ,,green ,,pea ,,soup4 ,this soup is made without meat4 ,put into a soup-pot four quarts of shelled green peas1 two large onions sliced1 a handful of leaves of sweet marjoram shred from the stalks1 or a handful of sweet basil2 or a mixed handful of both--also1 if you like it1 a handful of green mint4 ,add four quarts of water1 and boil the whole slowly till all the peas are entirely to pieces4 ,then take off the pot1 and mash the peas well against its sides to extract from them all their flavour4 ,afterward strain off the liquid into a clean pot1 and add to it a tea-cup full of the juice of spinach1 which you must prepare1 while the soup is boiling1 by pounding some spinach in a mortar4 ,this will give the soup a fine green colour4 ,then put in a quarter of a pound of the best fresh butter rolled whole in flour2 and add a pint and a half more of shelled young peas4 ,if you wish the soup very thick1 you may allow a quart of the additional peas4 ,season it with a very little salt and cayenne2 put it again over the fire1 and boil it till the last peas are quite soft1 but not till they go to pieces4 ,have ready in a tureen two or three slices of toasted bread cut into small squares or dice1 and pour the soup on it4 ,this soup1 if properly made1 will be found excellent1 notwithstanding the absence of meat4 ,it is convenient for fast days2 and in the country1 where vegetables can be obtained from the garden1 the expense will be very trifling4 ,what is left may be warmed for the next day4 ,,giblet ,,soup4 ,take three pounds of shin of beef or of neck of mutton4 ,cut off the meat and break the bones4 ,then put the meat with the bones into a soup-pot1 with a tea-spoonful of salt1 and three quarts of water4 ,add a bunch of sweet marjoram1 one of sweet basil1 and a quarter of an ounce of black pepper-corns1 all tied in a thin muslin rag2 a sliced onion1 and six or eight turnips and carrots1 cut small4 ,let the whole boil slowly for two or three hours1 skimming it well4 ,in the meantime1 have ready two sets of goose-giblets1 or four of duck4 ,they must he scalded1 and well washed in warm water4 ,cut off the bills and split the heads2 and cut the necks and gizzards into mouthfuls4 ,having taken the meat and bones out of the soup1 put in the giblets1 with a head of celery chopped4 ,boil it slowly an hour and a half2 or more1 taking care to skim it4 ,make a thickening of an ounce and a half of butter1 and a large table-spoonful of flour1 mixed together with a little of the soup4 ,then stir it into the pot1 adding a large table-spoonful of mushroom catchup1 and some small force-meat balls1 or little dumplings4 ,boil the soup half an hour longer4 ,then send it to table with the giblets in the tureen4 ,,gumbo4 ,take an equal quantity of young tender ochras1 and of ripe tomatas1 7for instance1 a quarter of a peck of each47 ,chop the ochras fine1 and scald and peel the tomatas4 ,put them into a stew-pan without any water4 ,add a lump of butter1 and a very little salt and pepper2 and1 if you choose1 an onion minced fine4 ,let it stew steadily for an hour4 ,then strain it1 and send it to table as soup in a tureen4 ,it should be like a jelly1 and is a favourite ,new ,orleans dish4 ,eat dry toast with it4 ,,ham ,,omelet4 ,take six ounces of cold coiled ham1 and mince it very fine1 adding a little pepper4 ,beat separately the whites and yolks of six eggs1 and then mix them together add to them gradually the minced ham4 ,beat the whole very hard1 and do not let it stand a moment after it is thoroughly mixed4 ,have ready some boiling lard in a frying-pan1 and put in the omelet immediately4 ,fry it about ten minutes or a quarter of an hour4 ,when done1 put it on a hot dish1 trim off the edges1 and fold it over in a half moon4 ,send it to table hot1 and covered4 ,it is eaten at breakfast4 ,if you wish a soft omelet1 7not to fold over17 fry it a shorter time1 and serve it in a deep dish1 to be helped with a spoon4 ,a similar omelet may be made of the lean of a cold smoked tongue4 ,,batter ,,pudding4 ,take a quart of milk1 and stir into it gradually eight table spoonfuls of sifted flour1 carefully pressing out all the lumps with the back of the spoon4 ,beat eight eggs very light1 and add them by degrees to the milk and flour4 ,then stir the whole very well together4 ,dip your pudding-cloth into boiling water1 and then dredge it with flour4 ,pour in the pudding1 and tie it tightly1 leaving room for it to swell4 ,put it into a pot full of boiling water1 and boil it hard for two hours4 ,keep it in the pot till it is time to send it to table4 ,serve it up with wine-sauce1 butter and sugar1 or molasses and cold butter4 ,,peach ,,mangoes4 ,take free-stone peaches of the largest size1 7when they are full grown1 but not quite ripe17 and lay them in salt and water for two days1 covered with a board to keep them down4 ,then take them out1 wipe them dry1 cut them open1 and extract the stones4 ,mix together1 to your taste1 minced garlic1 scraped horseradish1 bruised mustard seed1 and cloves2 and a little ginger-root soaked in water to soften1 and then sliced4 ,fill the cavity of the peaches with this mixture4 ,then tie them round with packthread1 and put them into a stone jar till it is two-thirds full4 ,strew among them some whole cloves1 broken cinnamon1 and a little cochineal4 ,season some cold vinegar1 7allowing to each quart a jill of fresh made mustard1 and a little ginger1 and nutmeg17 and having mixed this pickle well1 fill up the jar with it4 ,,broiled ,,tomatas4 ,take large ripe tomatas2 wipe them1 and split them in half4 ,broil them on a gridiron till brown1 turning them when half done4 ,have ready in a dish some butter seasoned with a little pepper4 ,when the tomatas are well broiled1 put them into the dish1 and press each a little with the back of a spoon1 so that the juice may run into the butter and mix with it4 ,this is to make the gravy4 ,send them to table hot4 ,tomatas are very good sliced1 and fried in butter4 ,,preserved ,,tomatas4 ,take large fine tomatas1 7not too ripe17 and scald them to make the skins come off easily4 ,weigh them1 and to each pound allow a pound of the best brown sugar1 and the grated peel of a large lemon4 ,put all together into a preserving kettle1 and having boiled it slowly for three hours1 7skimming it carefully17 add the juice of the lemons1 and boil it an hour longer4 ,then put the whole into jars1 and when cool cover and tie them up closely4 ,this is a cheap and excellent sweetmeat2 but the lemon must on no account be omitted4 ,it may be improved by boiling a little ginger with the other ingredients4 ,,tomata ,,honey4 ,to each pound of tomatas1 allow the grated peel of a lemon and six fresh peach-leaves4 ,boil them slowly till they are all to pieces2 then squeeze and strain them through a bag4 ,to each pint of liquid allow a pound of loaf-sugar1 and the juice of one lemon4 ,boil them together half an hour1 or till they become a thick jelly4 ,then put it into glasses1 and lay double tissue paper closely over the top4 ,it will be scarcely distinguishable from real honey4 ,,preserved ,,cucumbers4 ,your cucumbers should be well shaped1 and all of the same size4 ,spread the bottom and sides of a preserving kettle with a thick layer of vine leaves4 ,then put in the cucumbers--with a little alum broken small4 ,cover them thickly with vine leaves1 and then with a dish4 ,fill up the kettle with water1 and let them hang over a slow fire till nest morning1 but do not allow the water to boil4 ,next day1 take them out1 cool them1 and repeat the process with fresh vine leaves1 till the cucumbers are a fine green4 ,when cold drain them1 cut a small piece out of the flat side1 and extract the seeds4 ,wipe the cucumbers in a dry cloth1 and season the inside with a mixture of bruised mace and grated lemon-peel4 ,tie on with a packthread the bit that was cut out4 ,weigh them1 and to every pound of cucumbers allow a pound of loaf-sugar4 ,put the sugar into a preserving kettle1 a half pint of water to each pound1 and the beaten white of an egg to every four pounds4 ,boil and skim the sugar till quite clear1 adding sliced ginger and lemon parings to your taste4 ,when cool1 pour it over the cucumbers1 and let them lie in it two days1 keeping them covered with a plate1 and a weight on it to press it down4 ,then boil up the syrup again1 adding one-half as much sugar1 c4 as you had at first2 and at the last the juice and grated peel of two lemons for every six cucumbers4 ,the lemon must boil in the syrup but ten minutes4 ,then strain the syrup all over the cucumbers1 and put them up in glass jars4 ,if they are not quite clear1 boil them in a third syrup4 ,small green melons may be preserved in this manner4 ,,apple ,,rice ,,pudding4 ,wash half a pint of rice1 and boil it till soft and dry4 ,pare1 core1 and cut up six large juicy apples1 and stew them in as little water as possible4 ,when they are quite1 tender1 take them out1 and mash them with six table-spoonfuls of brown sugar4 ,when the apples and rice are both cold1 mix them together4 ,have ready five eggs beaten very light1 and add them gradually to the other ingredients1 with five or six drops of essence of lemon1 and a grated nutmeg4 ,or you may substitute for the essence1 the grated peel and the juice of one large lemon4 ,beat the whole very hard after it is all mixed2 tie it tightly in a cloth1 7leaving but a very small space for it to swell17 and stopping up the tying place with a lump of flour moistened to paste with water4 ,put it into a pot of boiling water1 and boil it fast for half an hour4 ,send it to table hot1 and eat it with sweetened cream1 or with beaten butter and sugar4 ,,baked ,,apple ,,dumplings4 ,take large1 fine1 juicy apples1 and pare and core them1 leaving them as whole as possible4 ,put them into a kettle with sufficient water to cover them1 and let them parboil a quarter of an hour4 ,then take them out1 and drain them on a sieve4 ,prepare a paste in the proportion of a pound of butter to two pounds of flour1 as for plain pies4 ,roll it out into a sheet1 and cut it into equal portions according to your number of apples4 ,place an apple on each1 and fill up the hole from whence the core was extracted with brown sugar moistened with lemon-juice1 or with any sort of marmalade4 ,then cover the apple with the paste1 closing it neatly4 ,place the dumplings side by side in buttered square pans1 7not so as to touch17 and bake them of a light brown4 ,serve them warm or cool1 and eat them with cream sauce4 ,they will be found very good4 ,,indian ,,loaf ,,cake4 ,mix a tea-cup full of powdered white sugar with a quart of rich milk1 and cut up in the milk two ounces of butter1 adding a salt-spoonful of salt4 ,put this mixture into a covered pan or skillet1 and set it on coals till it is scalding hot4 ,then take it off1 and scald with it as much yellow ,indian meal 7previously sifted7 as will make it of the consistence of thick boiled mush4 ,beat the whole very hard for a quarter of an hour1 and then set it away to cool4 ,while it is cooling1 beat three eggs very light1 and stir them gradually into the mixture when it is about as warm as new milk4 ,add a tea-cup full of good strong yeast1 and beat the whole another quarter of an hour--for much of the goodness of this cake depends on its being long and well beaten4 ,then have ready a turban mould or earthen pan with a pipe in the centre1 7to diffuse the heat through the middle of the cake47 ,the pan must be very well buttered1 as ,indian meal is apt to stick4 ,put in the mixture1 cover it1 and set it in a warm place to rise4 ,it should be light in about four hours4 ,then bake it two hours in a moderate oven4 ,when done1 turn it oat with the broad surface downwards1 and send it to table hot and whole4 ,cut it into slices1 and eat it with butter4 ,this will be found an excellent cake4 ,if wanted for breakfast1 mix it1 and set it to rise the night before4 ,if properly made1 standing all night will not injure it4 ,like all ,indian cakes1 7of which this is one of the best17 it should be eaten warm4 ,it will be much improved by adding to the mixture1 a salt-spoon of pearl-ash1 or sal-aratus1 dissolved in a little water4 ,,plain ,,cider ,,cake4 ,sift into a large pan a pound and a half of flour1 and rub into it half a pound of butter4 ,mix in three-quarters of a pound of powdered white sugar and melt a small tea-spoonful of sal-aratus or pearl-ash in a pint of the best cider4 ,pour the cider into the other ingredients while it is foaming1 and stir the whole very hard4 ,have ready a buttered square pan1 put in the mixture1 and set ,it immediately in a rather brisk oven4 ,bake it an hour or more1 according to its thickness4 ,this is a tea cake1 and should be eaten fresh4 ,cut it into squares1 split and butter them4 ,,tennessee ,,muffins4 ,sift three pints of yellow ,indian meal1 and put one-half into a pan and scald it4 ,then set it away to get cold4 ,beat six3 eggs1 whites and yolks separately4 ,the yolks must be beaten till they become very thick and smooth1 and the whites till they are a stiff froth1 that stands alone4 ,when the scalded meal is cold1 mix it into a batter with the beaten yolk of egg1 the remainder of the meal1 a salt-spoonful of salt1 and1 if necessary1 a little water4 ,the batter must be quite thick4 ,at the last1 stir in1 lightly and slowly1 the beaten white of egg4 ,grease your muffin rings1 and set them in an oven of the proper heat2 put in the batter immediately1 as standing will injure it4 ,send them to table hot2 pull them open1 and eat them with butter4 ,,hoe ,,cake4 ,beat the whites of three eggs to a stiff froth1 and sift into a pan a quart of wheat flour1 adding a salt-spoon of salt4 ,make a hole in the middle1 and mix in the white of egg so as to form a thick batter1 and then add two table-spoonfuls of the best fresh yeast4 ,cover it1 and let it stand all night4 ,in the morning1 take a hoe-iron 7such as are made purposely for cakes7 and prop it before the fire till1 it is well heated4 ,then flour a tea-saucer1 and filling it with batter1 shake it about1 and clap it to the hoe1 7which must be previously greased17 and the batter will adhere1 till it is baked4 ,repeat this with each cake4 ,keep them hot1 and eat them with butter4 ,,milk ,,toast4 ,boil a pint of rich milk1 and then take it off1 and stir into it a quarter of a pound of fresh butter1 mixed with a small table-spoonful of flour4 ,then let it again come to a boil4 ,have ready two deep plates with half a dozen slices of toast in each4 ,pour the milk over them hot1 and keep them covered till they go to table4 ,milk toast is generally eaten at breakfast4 ,,potato ,,yeast4 ,pare half a dozen middle-sized potatoes1 and boil them in a quart of soft water1 mixed with a handful of hops1 till quite soft4 ,then mash the potatoes smooth1 not leaving in a single lump4 ,mix with them a handful of wheat flour4 ,set a sieve over the pan in which you have the flour and mashed potatoes1 and strain into them the hop-water in which they were boiled4 ,then stir the mixture very hard1 and afterwards pass it through a cullender to clear it of lumps4 ,let it stand till it is nearly cold4 ,then stir in four table-spoonfuls of strong yeast1 and let it stand to ferment4 ,when the foam has sunk down in the middle1 7which will not be for several hours17 it is done working4 ,then put it into a stone jug and cork it4 ,set it in a cool place4 ,this yeast will be found extremely good for raising home-made bread4 ,yeast when it becomes sour may be made fit to use by stirring into it a little sal-aratus1 or pearl-ash1 allowing a small tea-spoonful to a pint of yeast4 ,this will remove the acidity1 and improve the bread in lightness4 ,the pearl-ash must be previously melted in a little lukewarm water4 ,,cream ,,cheese4 ,the cheese so called 7of which numbers are brought to ,philadelphia market7 is not in reality made of cream1 but of milk warm from the cow1 and therefore unskimmed4 ,having strained into a tub a bucket of new milk1 turn it in the usual way with rennet water4 ,when it has completely come1 take a clean linen cloth and press it down upon the firm curd1 so as to make the whey rise up over it4 ,as the whey rises1 dip it off with a saucer or a skimming dish4 ,then carefully put the curd 7as whole as possible7 into a cheese hoop1 or mould1 which for this purpose should be about half a foot deep1 and as large round as a dinner plate--first spreading a clean wet cloth under the curd1 and folding it 7the cloth7 over the top4 ,lay a large brick on it1 or something of equivalent weight1 and let the whey drain gradually out through the holes at the bottom of the mould4 ,it must not be pressed hard1 as when finished a cream cheese should be only about the consistence of firm butter4 ,the curd will sink gradually in the mould till the whole mass will be about two or three inches thick4 ,let it remain in the mould six hours1 by which time the whey should cease to exude from it4 ,otherwise1 it must be left in somewhat longer4 ,when you take out the cheese1 rub it all over with a little lard1 and sprinkle it slightly with fine salt4 ,set it in a dry dark place1 and in four or five days it will be fit for use4 ,when once cut1 it should 7if the weather is warm7 be eaten immediately2 but if uncut1 it will keep a week in a cold place1 provided it is turned three or four times a day4 ,send it to table whole on a large plate1 and cut it when there into wedge-shaped pieces as you would a pie4 ,it is usually eaten at tea or supper1 and is by most persons considered a delicacy4 ,,almond ,,bread4 ,blanch1 and pound in a mortar1 half a pound of shelled sweet almonds till they are a smooth paste1 adding rose-water as you pound them4 ,they should be done the day before they are wanted4 ,prepare a pound of loaf-sugar finely powdered1 a tea-spoonful of mixed spice1 7mace1 nutmeg1 and cinnamon17 and three-quarters of a pound of sifted flour4 ,take fourteen eggs1 and separate the whites from the yolks4 ,leave out seven of the whites1 and beat the other seven to a stiff froth4 ,beat the yolks till very thick and smooth1 and then beat the sugar gradually into them1 adding the spice4 ,next stir in the white of egg1 then the flour1 and lastly the almonds4 ,you may add twelve drops of essence of lemon4 ,put the mixture into a square tin pan1 7well buttered17 or into a copper or tin turban-mould1 and set it immediately in a brisk oven4 ,ice it when cool4 ,it is best if eaten fresh4 ,you may add a few bitter almonds to the sweet ones4 ,,custard ,,cakes4 ,mix together a pound of sifted flour and a quarter of a pound of powdered loaf-sugar4 ,divide into four a pound of fresh butter2 mix one-fourth of it with the flour1 and make it into a dough4 ,then roll it out1 and put in the three remaining divisions of the butter at three more rollings4 ,set the paste in a cool place till the custard is ready4 ,for the custard1 beat very light the yolk only of eight eggs1 and then stir them gradually into a pint of rich cream1 adding three ounces of powdered white sugar1 a grated nutmeg1 and ratafia1 peach-water1 or essence of lemon1 to your taste4 ,put the mixture into a deep dish2 set it in an iron baking pan or a ,dutch oven half full of boiling water1 and bake it a quarter of an hour4 ,then put it to cool4 ,in the mean time roll out the paste into a thin sheet2 cut it into little round cakes about the size of a dollar1 and bake them on flat tins4 ,when they are done1 spread some of the cakes thickly with the custard1 and lay others on the top of them1 making them fit closely in the manner of lids4 ,you may bake the paste in patty-pans like shells1 and put in the custard after they come out of the oven4 ,if the custard is baked in the paste1 it will be clammy and heavy at the bottom4 ,they are sometimes called cream cakes or cream tarts4 ,,honey ,,ginger ,,cake4 ,rub together a pound of sifted flour and three-quarters of a pound of fresh butter4 ,mix in1 a tea-cup of fine brown sugar1 two large table-spoonfuls of strong ginger1 and 7,if you like them7 two table-spoonfuls of carraway seeds4 ,having beaten five eggs1 add them to the mixture alternately with a pint of strained honey2 stirring in towards the last a small tea-spoonful of pearl-ash1 that has been melted in a very little water4 ,having beaten or stirred the mixture long enough to make it perfectly light1 transfer it to a square iron or block-tin pan1 7which must be well buttered17 put it into a moderate oven1 and bake it an hour or more1 in proportion to its thickness4 ,when cool1 cut it into squares4 ,it is best if eaten fresh1 but it will keep very well a week4 ,,rock ,,cake4 ,blanch three-quarters of a pound of shelled sweet almonds1 and bruise them fine in a mortar1 but not to a smooth paste as for maccaroons4 ,add1 as you pound them1 a little rose-water4 ,beat to a stiff froth the whites of four eggs1 and then beat in gradually a pound of powdered loaf-sugar4 ,add a few drops of oil of lemon4 ,then mix in the pounded almonds4 ,flour your hands1 and make the mixture into little cones or pointed cakes4 ,spread sheets of damp1 thin1 white paper on buttered sheets of tin1 and put the rock cakes on it1 rather far apart4 ,sprinkle each with powdered loaf-sugar4 ,bake them of a pale brown1 in a brisk oven4 ,they will be done in a few minutes4 ,when cold1 take them off the papers4 ,,frozen ,,custard4 ,slice a vanilla bean1 and boil it slowly in half a pint of milk_/till all the strength is extracted and the milk highly flavoured with the vanilla4 ,then strain its and set it aside4 ,mix a quart of cream and a pint of milk1 or1 if you cannot procure cream1 take three pints of rich milk1 and put them into a skillet or sauce-pan4 ,set it on hot coals1 and boil it4 ,when it has come to a boil1 mix a table-spoonful of flour in three table-spoonfuls of milk1 and stir it info the boiling liquid4 ,afterwards add two eggs1 7which have been beaten up with two table-spoonfuls of milk17 pouring them slowly into the mixture4 ,take care to stir it all the time it is boiling4 ,five minutes after1 stir in gradually half a pound of powdered loaf-sugar1 and then the decoction of vanilla4 ,having stirred it hard a few moments1 take it off the fire1 and set it to cool4 ,when quite cold1 put it into a mould and freeze it1 as you would ice-cream1 for which it frequently passes4 ,you may flavour it with a tea-spoonful of strong oil of lemon1 stirred in just before you take it from the fire1 or with a quarter of a pound of shelled bitter almonds1 blanched1 pounded in a mortar with a little water1 and then boiled in half a pint of milk1 till the flavour ,is extracted4 ,,cherry ,,cordial4 ,take a bushel of fine ripe cherries1 either red or black1 or mixed2 stone them1 put them into a clean wooden vessel1 and mash them with a mallet or beetle4 ,then boil them about five minutes1 and strain the juice4 ,to each quart of juice allow a quart of water1 a pound of sugar1 and a quart of brandy4 ,boil in the water 7before you mix it with the juice7 two ounces of cloves1 and four ounces of cinnamon2 then strain out the spice4 ,put the mixture into a stone jug1 or a demijohn1 and cork it tightly4 ,bottle it in two or three months4 ,,common ,,ice ,,cream4 ,split into pieces a vanilla bean1 and boil it in a very little milk till the flavour is well extracted2 then strain it4 ,mix two table-spoonfuls of arrow-root powder1 or the same quantity of fine powdered starch1 with just sufficient cold milk to make it a thin paste2 rubbing it till quite smooth4 ,boil together a pint of cream and a pint of rich milk2 and while boiling stir in the preparation of arrow-root1 and the milk in which the vanilla has been boiled4 ,when it has boiled hard1 take it off1 stir in half a pound of powdered loaf-sugar1 and let it come to a boil again4 ,then strain it1 and put it into a freezer placed in a tub that has a hole in the 'bottom to let-out the water2 and surround the freezer on all sides with ice broken finely1 and mixed with coarse salt4 ,beat the cream hard for half an hour4 ,then let it rest2 occasionally taking off the cover1 and scraping down with a long spoon the cream that slicks to the sides4 ,when it is well frozen1 transfer it to a mould2 surround it with fresh salt and ice1 and then freeze it over again4 ,if you wish to flavour it with lemon instead of vanilla1 take a large lump of the sugar before you powder it1 and rub it on the outside of a large lemon till the yellow is all rubbed off upon the sugar4 ,then1 when the sugar is all powdered1 mix with it the juice4 ,for strawberry ice cream1 mix with the powdered sugar the juice of a quart of ripe strawberries squeezed through a linen4 ,,pink ,,champagne ,,jelly4 ,beat half the white of an egg to a stiff froth1 and then stir it hard into three wine-glasses of filtered water4 ,put twelve ounces of the best double-refined loaf-sugar 7powdered fine and sifted7 into a skillet lined with porcelain4 ,pour on it the white of egg and water1 and stir it till dissolved4 ,then add twelve grains of cochineal powder4 ,set it over a moderate fire1 and boil it and skim it till the scum ceases to rise4 ,then strain it through a very fine sieve4 ,have ready an ounce and a half of isinglass that has been boiled in a little water till quite dissolved4 ,strain it1 and while the boiled sugar is lukewarm mix it with the isinglass1 adding a pint of pink champagne and the juice of a large lemon4 ,run it through a linen bag into a mould4 ,when it has congealed so as to be quite firm1 wrap a wet cloth round the outside of the mould1 and turn out the jelly into a glass dish2 or serve it broken up1 in jelly glasses1 or glass cups4 ,jelly may be made in a similar manner of ,madeira1 marasquin1 or noyau4 ,a ,,charlotte ,,russe4 ,boil in half a pint of milk a split vanilla bean1 till all the flavour is extracted4 ,then strain the milk1 and when it is cold stir into it the yolks of four beaten eggs1 and a quarter of a pound of powdered loaf-sugar4 ,simmer this custard five minutes over hot coals1 but do not let it come to a boil4 ,then set it away to cool4 ,having boiled an ounce of the best ,russian isinglass in a pint of water till it is entirely dissolved and the water reduced to one-half1 strain it into the custard1 stir it hard1 and set it aside to get quite cold4 ,whip to a stiff froth a quart of rich cream1 taking it off in spoonfuls as you do it1 and putting it to drain on an inverted sieve4 ,when the custard is quite cold1 7but not yet set or congealing17 stir the whipt cream gradually into it4 ,take at circular mould of the shape of a drum1 the sides being straight4 ,cut to fit it two round slices from the top and bottom of an almond sponge-cake2 glaze them with white of egg1 and lay one on at the bottom of the mould1 reserving the other for the top4 ,having thus covered the bottom1 line the sides of the mould with1 more of the sponge-cake1 cut into long squares and glazed all over with white of egg4 ,they must be placed so as to stand up all round--each wrapping a little over the other so as to leave not the smallest vacancy between2 and they must be cut exactly the height of the mould1 and trimmed evenly4 ,then fill up with the custard and cream when it is just beginning to congeal2 and cover the top with the other round slice of cake4 ,set the mould in a tub of pounded ice mixed with coarse salt2 and let it remain forty minutes1 or near an hour4 ,then turn out the ,charlotte on a china dish4 ,have ready an icing1 made in the usual manner of beaten white of egg and powdered sugar1 flavoured with essence of lemon4 ,spread it smoothly over the top of the ,charlotte1 which when the icing is dry will be ready1 to serve4 ,they are introduced at large parties1 and it is usual to have two or four of them4 ,a ,,charlotte ,,polonaise4 ,boil over a slow fire a pint and a half of cream4 ,while it is boiling have ready six yolks of eggs1 beaten up with two table-spoonfuls of powdered arrow-root1 or fine flour4 ,stir this gradually into the boiling cream1 taking care to have it perfectly smooth and free from lumps4 ,ten minutes will suffice for the egg and cream to boil together4 ,then divide the mixture by putting it into two separate sauce-pans4 ,then mix with it1 in one of the pans1 six ounces of chocolate scraped fine1 two ounces of powdered loaf-sugar1 and a quarter of a pound of maccaroons1 broken up4 ,when it has come to a hard boil1 take it off1 stir it well1 pour it into a bowl1 and set it away to cool4 ,have ready1 for the other sauce-pan of cream and egg1 a dozen bitter almonds1 and four ounces of shelled sweet almonds or pistachio nuts1 all blanched and pounded in a mortar with rose-water to a smooth paste1 and mixed with an ounce of citron also pounded4 ,add four ounces of powdered sugar2 and to colour it green1 two large spoonfuls of spinach juice that has been strained through a sieve4 ,stir this mixture into the other half of the cream1 and let it come to a boil4 ,then put it aside to cool4 ,cut a large sponge-cake into slices half an inch thick4 ,spread one slice thickly with the chocolate cream1 and cover another slice with the almond cream4 ,do this alternately 7piling them evenly on a china dish7 till all the ingredients are used up4 ,you may arrange it in the original form of the sponge-cake before it was cut1 or in a pyramid4 ,have ready the whites of the six eggs whipped to a stiff froth1 with which have been gradually mixed six ounces of powdered sugar1 and twelve drops of oil of lemon4 ,with a spoon heap this meringue 7as the ,french call it7 all over the pile of cake1 c41 and then sift powdered sugar over it4 ,set it in a very slow oven till the outside becomes a light brown colour4 ,serve it up cold1 ornamented according to your taste4 ,if you find the chocolate cream too thin1 add more maccaroons4 ,if the almond cream is too thin1 mix in more pounded citron4 ,if either of the mixtures is too thick1 dilute it with more cream4 ,this is superior to a ,charlotte ,russe4 ,,apple ,,compote4 ,take large ripe pippin apples4 ,pare1 core1 and weigh them1 and to each pound allow a pound of fine loaf-sugar and two lemons4 ,parboil the apples1 and then set them out to cool4 ,pare off very nicely with a penknife the yellow rind of the lemons1 taking care not to break it2 and then with scissors trim the edges to an even width all along4 ,put the lemon-rind to boil in a little sauce-pan by itself1 till it ,becomes tender1 and then set it to cool4 ,allow half a pint of water to each pound of sugar2 and when it is melted1 set it on the fire in the preserving kettle1 put in the apples1 and boil them slowly till they are clear and tender all through1 but not till they break2 skimming the syrup carefully4 ,after you have taken out the apples1 add the lemon-juice1 put in the lemon-peel1 and boil it till quite transparent4 ,when the whole is cold1 put the apples with the syrup into glass dishes1 and dispose the wreaths of lemon-peel fancifully about them4 ,,animals ,,figures ,,explanatory ,,of ,,the ,,pieces ,,into ,,which ,,the ,,five ,,large ,,animals ,,are ,,divided ,,by ,,the ,,butchers4 ,beef4 ,illustration3 #a4 ,sirloin4 #aj4 ,fore ,rib3 #g ,ribs4 #b4 ,rump4 #aa4 ,middle ,rib3 #d ,ribs4 #c4 ,edge ,bone4 #ab4 ,chuck ,rib3 #b ,ribs4 #d4 ,buttock4 #ac4 ,brisket4 #e4 ,mouse ,buttock4 #ad4 ,shoulder1 or ,leg of ,mutton ,piece #f4 ,leg4 #ae4 ,clod4 #g4 ,thick ,flank4 #af4 ,neck1 or ,sticking ,piece4 #h4 ,veiny ,piece4 #ag4 ,shin4 #i4 ,thin ,flank4 #ah4 ,cheek4 ,veal4 ,illustration3 #a4 ,loin1 ,best ,end4 #f4 ,breast1 ,best ,end4 #b4 ,fillet4 #g4 ,blade ,bone4 #c4 ,loin1 ,chump ,end4 #h4 ,fore ,knuckle4 #d4 ,hind ,knuckle4 #i4 ,breast1 ,brisket ,end4 #e4 ,neck1 ,best ,end4 #aj4 ,neck1 ,scrag ,end4 ,mutton ,illustration3 #a4 ,leg #b4 ,shoulder #c4 ,loin1 ,best ,end4 #d4 ,loin1 ,chump ,end4 #e4 ,neck1 ,best ,end4 #f4 ,breast #g4 ,neck1 ,scrag ,end4 ,note3 ,a ,chine is two ,loins1 and two ,necks of the ,best ,end4 ,pork ,illustration3 #a4 ,leg4 #b4 ,hind ,loin4 #c4 ,fore ,loin4 #d4 ,spare ,rib4 #e4 ,hand4 #f4 ,spring4 ,venison ,illustration3 #a4 ,shoulder4 #b4 ,neck4 #c4 ,haunch4 #d4 ,breast4 #e4 ,scrag4 ,,index ,acid salt ,almond cake ,almond custard ,almond ice-cream ,almond maccaroons ,almond pudding ,another almond pudding ,anchovy catchup ,anchovy sauce ,anniseed cordial ,apees ,apples1 baked ,apple butter ,apple butter1 without cider ,apple custard ,apple dumplings ,apple fritters ,apple jelly ,apple and other pies ,apple pot-pie ,apples1 preserved ,apple pudding1 baked ,apple pudding1 boiled ,apple sauce ,apple water ,apricots1 preserved ,arrow-root blanc-mange ,arrow-root jelly ,arrow-root pudding ,artichokes1 to boil ,asparagus1 to boil ,asparagus soup ,balm of ,gilead oil ,barberry jelly ,barberries1 to pickle ,barley water ,bath buns ,bean soup ,beans1 7dried17 to boil ,beans1 7green or ,french17 to boil ,beans1 7green17 to pickle ,beans1 7,lima17 to boil1 and dry ,beans1 7scarlet7 to boil ,beef1 remarks on ,beef1 a la mode ,beef1 baked ,beef bouilli ,beef 7corned or salted7 to boil ,beef cakes ,beef1 to corn ,beef1 to dry and smoke ,beef dripping1 to save ,beef1 hashed ,beef's heart1 roasted ,beef's heart1 stewed ,beef kidney1 to dress ,beef1 potted ,beef1 to roast ,beef soup1 fine ,beef steaks1 to broil ,beef steaks1 to fry ,beef steak pie ,beef steak pudding ,beef1 to stew ,beef1 7a round of17 to stew ,beef1 7a round of17 to stew another way ,beef and tongues1 to pickle ,beef tea ,beets1 to boil ,beets1 to stew ,beer1 7molasses7 ,beer1 7sassafras7 ,biscuit1 7milk7 ,biscuit1 7soda7 ,biscuit1 7sugar7 ,biscuit1 7tea7 ,bishop ,bitters ,black cake ,black-fish1 to stew ,blanc-mange ,blanc-mange1 7arrow-root7 ,blanc-mange1 7carrageen7 ,bottled small beer ,bran bread ,bread ,bread1 7rye and ,indian7 ,bread cake ,bread jelly ,bread pudding1 baked ,bread pudding1 boiled ,bread and butter pudding ,bread sauce ,brocoli1 to boil ,brown soup1 rich ,buckwheat cakes ,burnet vinegar ,burns1 remedy for ,butter1 to brown ,butter1 melted or drawn ,butter1 to make ,butter1 to preserve ,butternuts1 to pickle ,cabbage1 to boil ,cabbage1 7red17 to pickle ,cale-cannon ,calf's feet broth ,calf's feet1 to fry ,calf's feet jelly ,calf's head1 dressed plain ,calf's head1 hashed ,calf's head soup ,calf's liver1 fried ,calf's liver1 larded ,cantelope1 preserved ,caper sauce ,capillaire ,carrots1 to boil ,carrot pudding ,carp1 to stew ,carrageen blanc-mange ,catfish soup ,cauliflower1 to boil ,cauliflower1 to pickle ,cayenne pepper ,celery1 to prepare for table ,celery sauce ,celery vinegar ,charlotte1 7plum7 ,charlotte1 7raspberry7 ,cheese1 to make ,cheese1 7cottage7 ,cheese1 7sage7 ,cheese1 7,stilton7 ,cheesecake1 7almond7 ,cheesecake1 7common7 ,cherry bounce ,cherry cordial ,cherries1 7dried7 ,cherry jam ,cherry jelly ,cherries1 preserved ,cherries1 preserved whole ,cherry shrub ,chestnuts1 to roast ,chestnut pudding ,chicken broth1 and panada1 ,chickens1 broiled1 ,chicken croquets and rissoles1 ,chicken curry1 ,chicken dumplings or puddings1 ,chickens1 fricasseed1 ,chicken jelly1 ,chicken pie1 ,chicken salad1 ,chilblains1 remedy for1 ,chili vinegar1 ,chitterlings1 or calf's tripe1 ,chocolate1 to make1 ,chocolate custard1 ,chowder1 ,cider cake1 ,cider1 7mulled17 ,cider vinegar1 ,cider wine1 ,cinderellas1 or ,german puffs1 ,citrons1 to preserve1 ,clam soup1 ,clam soup1 7plain17 ,clotted cream1 ,cocoa1 to prepare1 ,cocoa shells1 to boil1 ,cocoa-nut cakes1 ,cocoa-nut cakes1 7white17 ,cocoa-nut custard1 baked1 ,cocoa-nut custard1 boiled1 ,cocoa-nut jumbles1 ,cocoa-nut maccaroons1 ,cocoa-nut pudding1 ,cocoa-nut pudding1 another way1 ,codfish1 7fresh17 to boil1 ,codfish1 7fresh17 to boil another way1 ,codfish1 salt1 to boil1 ,coffee1 to make1 ,coffee1 7,french17 ,cold cream1 ,cold slaw1 ,cold sweet sauce1 ,cologne water1 ,colouring for confectionary1 ,corn1 7,indian17 to boil1 ,corn1 7green17 pudding1 ,corns1 remedy for1 ,cosmetic paste1 ,crab-apples1 7green17 to preserve1 ,crab-apples1 7red17 to preserve1 ,crabs1 7cold17 ,crabs1 7hot17 ,crabs1 7soft17 ,cranberries1 to preserve1 ,cranberry sauce1 ,cream cake1 ,cream1 7lemon17 ,cream1 7orange17 ,cream1 to preserve1 ,cream sauce1 ,cucumbers1 to dress raw1 ,cucumbers1 to fry1 ,cucumbers1 to pickle1 ,cup cake1 ,curacoa1 ,curds and whey1 ,currant jelly1 7black17 ,currant jelly1 7red17 ,currant jelly1 7white17 ,currant shrub1 ,currant wine1 ,custard1 7boiled17 ,custard1 7plain17 ,custard1 7rice17 ,custard1 7soft17 ,custard pudding1 ,dough nuts1 ,ducks1 to hash1 ,ducks1 to stew1 ,ducks1 to roast1 ,dumplings1 7apple17 ,dumplings1 7light17 ,dumplings1 7plain suet17 ,dumplings1 7fine suet17 ,dumplings1 7,indian17 ,durable ink1 ,durable ink1 another way1 ,eastern pudding1 ,eggs1 to boil for breakfast1 ,eggs1 to fricassee1 ,eggs1 to keep1 ,eggs with ham1 ,egg nogg1 ,eggs1 to pack1 ,eggs1 to pickle1 ,egg plant1 to stew1 ,egg plant1 to fry1 ,egg plant1 stuffed1 ,eggs1 raw1 ,egg sauce1 ,election cake1 ,elderberry wine1 ,elder-flower wine1 ,essence of lemon peel1 ,essence of peppermint1 ,eve's pudding1 ,family soup1 ,federal cakes1 ,flannel cakes1 ,flax-seed lemonade1 ,floating island1 ,flour1 to brown1 ,flour hasty-pudding1 ,force-meat balls1 ,fowls1 to boil1 ,fowls1 to roast1 ,fox-grape shrub1 ,friar's chicken1 ,fritters1 7apple17 ,fritters1 7plain17 ,frosted fruit1 ,fruit queen-cakes1 ,general sauce1 ,gherkins1 to pickle1 ,ginger1 to preserve1 ,ginger beer1 ,ginger plum-cake1 ,gingerbread1 7common17 ,gingerbread nuts1 ,gingerbread1 7,franklin17 ,gingerbread1 7white17 ,gooseberries1 bottled1 ,gooseberry custard1 ,gooseberry fool1 ,gooseberries1 to preserve1 ,gooseberries1 to stew1 ,gooseberry wine1 ,goose pie1 ,goose pie for ,christmas1 ,goose1 to roast1 ,grapes1 in brandy1 ,grapes1 7wild17 to keep1 ,grape jelly1 ,gravy1 7drawn or made17 ,gravy soup1 7clear17 ,ground nuts1 to roast1 ,ground rice milk1 ,grouse1 to roast1 ,gruel1 to make1 ,gruel1 oatmeal1 ,halibut1 to boil1 ,halibut cutlets1 ,ham1 to boil1 ,ham1 to broil1 ,ham or bacon1 directions for curing1 ,ham1 7to glaze17 ,ham dumplings1 ,ham pie1 ,ham sandwiches1 ,ham1 to roast1 ,ham1 7,westphalia17 to imitate1 ,hare or rabbit soup1 ,hare1 to roast1 ,harvey's sauce1 ,herbs1 to dry1 ,hominy1 to boil1 ,honey cake1 ,horseradish vinegar1 ,huckleberry cake1 ,hungary water1 ,ice cream1 7almond17 ,ice cream1 7lemon17 ,ice cream1 7pine apple17 ,ice cream1 7raspberry17 ,ice cream1 7strawberry17 ,ice cream1 7vanilla17 ,ice lemonade1 ,ice orangeade1 ,icing for cakes1 ,indian batter cakes1 ,indian corn1 to boil1 ,indian dumplings1 ,indian flappers1 ,indian muffins1 ,indian mush1 ,indian mush cakes1 ,indian pound cake1 ,indian pudding1 baked1 ,indian pudding1 boiled1 ,indian pudding without eggs1 ,italian ,cream1 ,jaune-mange1 ,jelly cake1 ,johnny cake1 ,julienne 7a la7 soup1 ,kid1 to roast1 ,kitchen1 pepper1 ,kitchiner's fish-sauce1 ,kisses1 ,lady cake1 ,lamb1 to roast1 ,larding1 ,lavender1 compound1 ,lavender water1 ,laudanum1 antidote to1 ,lead water1 ,lemon brandy1 ,lemon catchup1 ,lemon cordial1 ,lemon cream1 ,lemon custard1 ,lemon juice1 to keep1 ,lemon peel1 to keep1 ,lemon peel1 7essence of17 ,lemons1 preserved1 ,lemon pudding1 ,lemon syrup1 ,lemonade1 ,lettuce or salad1 to dress1 ,lip salve1 ,liver dumplings1 ,liver puddings1 ,lobster1 to boil1 ,lobster catchup1 ,lobster1 to fricassee1 ,lobster1 to dress cold1 ,lobster1 pickled1 ,lobster1 potted1 ,lobster pie1 ,lobster sauce1 ,lobster soup1 ,lobster1 to stew1 ,maccaroni1 to dress1 ,maccaroni soup1 ,maccaroni soup1 7rich17 ,maccaroons1 7almond17 ,maccaroons1 7cocoa-nut17 ,maccaroon custard1 ,mackerel1 to boil1 ,mackerel1 to broil1 ,mangoes1 to pickle1 ,marbled veal1 ,marlborough pudding1 ,marmalade cake1 ,mead1 ,meg ,merrilies' soup1 ,milk biscuit ,milk punch ,milk soup ,mince pies ,mince meat ,mince meat for ,lent ,mince meat1 7very plain7 ,minced oysters ,mint sauce ,molasses beer ,molasses candy ,molasses posset ,moravian sugar-cake ,morella cherries1 to pickle ,mock oysters of corn ,mock turtle1 or calf's head soup ,muffins1 7common7 ,muffins1 7,indian7 ,muffins1 7water7 ,mulled cider ,mulled wine ,mulligatawny soup ,mush1 7,indian17 to make ,mush cakes ,mushrooms1 to broil ,mushroom catchup ,mushrooms1 to pickle brown ,mushrooms1 to pickle white ,mushroom sauce ,mushrooms1 to stew ,musquito bites1 remedy for ,mustard1 7common7 ,mustard17,french7 ,mustard1 7keeping7 ,mutton1 to boil ,mutton broth ,mutton broth made quickly ,mutton1 7casserole of7 ,mutton chops1 broiled ,mutton chops1 stewed ,mutton cutlets1 a la ,maintenon ,mutton harico ,mutton1 hashed ,mutton1 7leg of17 stewed ,mutton1 to roast ,mutton soup1 7including cabbage and noodle soups7 ,nasturtians1 to pickle ,nasturtian sauce ,new ,york cookies ,nougat ,noyau ,oatmeal gruel ,ochra soup ,oil of flowers ,omelet1 7plain7 ,omelet souffle ,onions1 to boil ,onions1 to fry ,onions1 to pickle ,onions1 pickled white ,onions1 to roast ,onion sauce1 7brown7 ,onion sauce1 7white7 ,onion soup ,orangeade ,orange cream ,orange jelly ,orange marmalade ,orange pudding ,orgeat ,ortelans1 to roast ,oyster catchup ,oysters1 fried ,oyster fritters ,oysters1 minced ,oysters1 pickled ,oysters1 pickled for keeping ,oyster pie ,oysters1 scalloped ,oysters1 stewed ,oyster soup ,oyster soup1 7plain17 ,ox-tail soup1 ,oyster ,sauce1 ,panada1 7chicken17 ,pancakes1 7plain17 ,pancakes1 7sweetmeat17 ,parsley1 to pickle1 ,parsley sauce1 ,parsnips1 to boil1 ,partridges1 to roast1 ,partridges1 to roast another way1 ,paste1 7dripping17 ,paste1 7lard17 ,paste1 7the best plain17 ,paste1 7potato17 ,paste1 7fine puff47 ,paste1 7suet17 ,paste1 7sweet17 ,peaches1 7in brandy17 ,peach cordial1 ,peaches1 7dried17 ,peaches for common use1 ,peach jelly1 ,peach kernels1 ,peach marmalade1 ,peaches1 to pickle1 ,peaches1 to preserve1 ,peach sauce1 ,peas1 7green17 to boil1 ,peas soup1 ,peas soup1 7green17 ,pears1 to bake1 ,pears1 to preserve1 ,peppers1 7green17 to pickle1 ,peppers1 7green17 to preserve1 ,pepper pot1 ,perch1 to fry1 ,pheasants1 to roast1 ,pheasants1 to roast another way1 ,pies1 ,pie crust1 7common17 ,pies1 7standing17 ,pies1 7apple and other17 ,pickle1 7,east ,india17 ,pig1 to roast1 ,pig's feet and ears1 soused1 ,pigeon or chicken dumplings1 ,pigeon pie1 ,pigeons1 to roast1 ,pilau1 ,pine-apple ice cream1 ,pine-apples1 7fresh17 to prepare for eating1 ,pine-apples1 to preserve1 ,plovers1 to roast1 ,plum charlotte1 ,plums for common use1 ,plums1 to preserve1 ,plums17egg17 to preserve whole1 ,plums1 7green gage17 to preserve1 ,plum pudding1 baked1 ,plum pudding1 boiled1 ,poke1 to boil1 ,pomatum1 7soft17 ,pork and beans1 ,pork cheese1 ,pork1 7corned17 to boil1 ,pork1 7pickled17 to boil with peas pudding1 ,pork cutlets1 ,pork1 7leg of17 to roast1 ,pork2 7loin of17 to roast1 ,pork1 7middling piece17 to roast1 ,pork pie1 ,pork steaks1 ,pork1 to stew1 ,port wine jelly1 ,pot pie1 ,pot pie1 7apple17 ,potatoes1 to boil1 ,potatoes1 to fry1 ,potatoes1 roasted ,potato pudding ,potato snow ,pound cake ,prawns1 to boil ,prune pudding ,pudding catchup ,pumpkin1 to boil ,pumpkin chips ,pumpkin pudding ,pumpkin yeast ,punch ,punch1 7frozen17 ,punch1 7milk17 ,punch1 7fine milk17 ,punch1 7regent's17 ,punch1 7,roman17 ,pyramid of tarts1 ,pink sauce1 ,quails1 to roast ,queen cake ,quin's sauce for fish ,quince cheese ,quince cordial ,quince jelly ,quince marmalade ,quinces1 preserved ,quinces1 to preserve whole ,quince pudding ,rabbits1 fricasseed ,rabbits1 to 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,sandwiches1 7ham17 ,sangaree1 ,sassafras beer1 ,sausage meat1 7common17 ,sausages1 7fine17 ,sausages1 7,bologna17 ,savoy biscuits1 ,scented bags1 ,scotch cake1 ,scotch queen-cake1 ,scotch sauce for fish1 ,sea bass or black-fish1 boiled1 ,sea bass1 fried1 ,sea catchup1 ,sea kale1 to boil1 ,secrets1 ,seidlitz powders1 ,shad1 baked1 ,shad1 to fry1 ,shalot vinegar1 ,shells1 ,short cakes1 ,shrub1 7cherry17 ,shrub1 7currant17 ,shrub1 7fox-grape17 ,smelts1 to fry1 ,snowball custard1 ,snipes1 to roast1 ,soda biscuit1 ,soda water1 ,spanish buns1 ,spinach1 to boil1 ,spinach and eggs1 ,sponge cake1 ,spruce beer1 ,squashes or cymlings1 to boil1 ,squash1 7winter17 to boil1 ,squash1 pudding1 ,strawberries1 preserved1 ,strawberry ice-cream1 ,strawberry cordial1 ,sturgeon cutlets1 ,suet pudding1 ,sugar biscuit1 ,sugar syrup1 clarified1 ,sweet basil vinegar1 ,sweet jars1 ,sweet sauce1 7cold17 ,sweet potatoes1 boiled1 ,sweet potatoes1 fried1 ,sweet potato pudding1 ,sweetbreads1 to broil1 ,sweetbreads1 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,vinegar 7cider17 ,vinegar1 7sugar17 ,vinegar1 7white17 ,violet perfume1 ,wafer cakes1 ,waffles1 ,walnut catchup1 ,walnuts1 pickled black1 ,walnuts1 pickled green1 ,walnuts1 pickled white1 ,warm slaw1 ,warts1 remedy for1 ,washington cake1 ,watermelon rind1 to preserve1 ,water souchy1 ,welsh rabbit1 ,white soup1 7rich17 ,wine jelly1 ,wine sauce1 ,wine whey1 ,wonders or crullers1 ,woodcocks1 to roast1 ,yam pudding1 ,yeast1 7bakers'17 ,yeast1 7bran17 ,yeast1 7common17 ,yeast1 7patent17 ,yeast1 7pumpkin17 ,,additional ,,receipts ,almond bread1 ,almond paste1 ,apple dumplings1 7baked17 ,apple compote1 ,apple rice pudding1 ,batter pudding ,blood1 to stop1 ,charlotte ,polonaise1 ,charlotte ,russe1 ,cherry cordial1 ,cider cake1 7plain17 ,cream cheese1 ,cucumbers1 7preserved17 ,custard cakes1 ,frozen custard1 ,giblet soup1 ,green pea soup1 7,french17 ,green ointment1 ,gumbo1 ,gumbo soup1 ,ham omelet1 ,hoe cake1 ,honey ginger cake1 ,ice cream1 7common17 ,indian loaf cake1 ,lemon drops1 ,milk 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